OUR COCOA BEAN SOURCES
We verify the production chain of our suppliers, ensuring that they have all the international certifications thus their products are mostly free of: exploited labor, irreversible environmental impact, unfair working conditions.
Fair trade is a movement that seeks to promote social and environmental sustainability in the production of goods, including cocoa beans. Fair trade cocoa is typically sourced directly from smallholder farmers or cooperatives, who are paid a fair price for their beans and are provided with resources and support to improve their farming practices and livelihoods. Fair trade certification also requires compliance with strict social and environmental standards, including fair labor practices, sustainable farming techniques, and the use of organic and non-GMO farming methods. By purchasing fair trade cocoa, consumers can support sustainable and equitable cocoa production practices and contribute to the well-being of cocoa farmers and their communities.
ECUADOR
One of the top producer of fine-flavored cocoa beans in the world.
ABOUT ECUADOR
Attention to Detail
Ecuador is one of the top producers of fine-flavored cocoa beans in the world. The country's cocoa is primarily of the Arriba Nacional variety, which is known for its floral, fruity, and nutty flavor notes.
Fine Aroma Cacao (Nacional)
The cocoa native to a specific country is known for its distinct floral, fruity, and unique flavors and aromas. When used to make chocolate, it produces a smooth and flavorful result, which is why it is recognized globally as "fine aroma cocoa".
Cacao ASSS – ASS – ASE (Nacional)
This type of cocoa is exported with a maximum humidity level of 7%. Its classification is determined based on factors such as weight per 100 cocoa beans, following the table provided by the Ecuadorian Institute of Normalization.
CCN-51 Cacao
This type of cocoa bean is known for its distinctive fruity flavors, including notes of nuts and citrus, as well as its distinct chocolate flavor. The acronym CCN-51 stands for "Colección Castro Naranjal," and the number "51" refers to the crossbreeding of the seeds used to create this particular variety.
TECHNICAL SPECIFICATIONS
What We Offer
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Variety: ASS-ASS-ASE-CCN-51
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Moisture: 5.58%
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Broken: 2-3%
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Impurity: 2-4%
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Sieving 5mm: 0
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Total purple:
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Total Slaty: 4%
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Insect Damage: 0
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Mouldy: 4%
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Bean count: 100
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FFA soxhlet (press+0.3); 0
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Odor: normal
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Visual: normal
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Packing: food grade quality jute bag 60/70 Kgs
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Certifications: Rainforest Alliance, Sustainable Cocoa (by GrandSur).
VENEZUELA
One of the finest producer of cocoa beans in the world.
ABOUT VENEZUELA
Attention to Detail
Venezuela, located in the northwest of South America, is renowned as the homeland of cocoa, much like Scotland is to whiskey. It is the most famous cocoa growing region, known for producing highly esteemed Criollo cacao beans that make up less than 1% of the global cacao harvest. In fact, Venezuela is responsible for 90% of the world's Criollo cacao production, a truly remarkable feat.
In addition to Criollo, Venezuela also produces Trinitario cacao, which represents only 10% of the global cacao harvest. Trinitario cacao is a hybrid of Criollo and Amazónico cacao, known for its aromatic properties and high yields, much like Amazónico, while retaining the sensory features of Criollo beans. Notably, Venezuelan Trinitarios have a significant genetic content of Criollos, further enhancing their quality.
Venezuela's excellence in cocoa production goes beyond its genetic superiority. The country also boasts ancestral knowledge in pre and post-harvest processes that have been passed down for over 400 years. This encompasses various aspects such as terroir, harvest and fermentation techniques, drying processes, and transportation and storage methods. This rich heritage of expertise adds to the exceptional quality of Venezuelan cocoa beans.
CARENERO SUPERIOR
What We Offer
Variety: Carenero Superior (Barlovento)
PHYSICAL:
Partially fermented grains violet: 30%
Sprouted grains: 64%
Split and flat grains: 1,7%
Multiple grains: 1,3%
Moldy grains: 0
Black grains: 0
Insect damage grains: 0
Moisture: 7,3%
Roreign matter: 0,2%
EXTERNAL COLORS:
White: 0
Caramel: 72,5%
Ashy: 27,5%
ODOR:
Frutal
SUR DEL LAGO
What We Offer
Variety: Sur del Lago (Tucani)
PHYSICAL:
Partially fermented grains violet: 4,5%
Fermented grains: 92%
Sprouted grains: 0
Split and flat grains: 2,4%
Multiple grains: 1,7%
Moldy grains: 0
Black grains: 0
Insect damage grains: 0
Moisture: 7,7%
Roreign matter: 0,5%
EXTERNAL COLORS:
White: 0
Caramel: 100%
Ashy: 0
ODOR:
Frutal
RIO CARIBE
What We Offer
Variety: Rio Caribe (Sucre)
PHYSICAL:
Partially fermented grains violet: 11%
Fermented grains: 82%
Sprouted grains: 0
Split and flat grains: 3%
Multiple grains: 1%
Moldy grains: 0
Black grains: 1%
Insect damage grains: 0
Moisture: 7,3%
Roreign matter: 0,25%
EXTERNAL COLORS:
White: 0
Caramel: 95%
Ashy: 0
ODOR:
Frutal
IVORY COAST
World's largest producer of cocoa beans.
ABOUT IVORY COAST
Attention to Detail
Accounting for approximately 40% of global cocoa production. Cocoa is a crucial part of Ivory Coast's economy, with over 5 million Ivorians involved in cocoa production. Ivory Coast's cocoa beans are primarily of the Forastero variety, which is known for its high yield and robust flavor. The country's cocoa industry has faced challenges in recent years, including low prices, aging trees, and deforestation; to address these challenges, the Ivorian government has launched initiatives to promote sustainable cocoa farming and improve the livelihoods of cocoa farmers. Ivory Coast's cocoa is primarily exported to Europe, where it is processed into chocolate and other cocoa-based products. The quality of Ivory Coast's cocoa has improved in recent years, with many farmers adopting better agricultural practices and improved post-harvest handling techniques. Ivory Coast has a cocoa grading system in place to ensure the quality of its cocoa beans, with the highest quality beans designated as "Grade I" beans.
TECHNICAL SPECIFICATIONS
What We Offer
Variety: mainly forastero and trinitario
Moisture: 7.37%
CRM: 0.01
Flat: 0
Sieving 5mm: 0
Total purple: 1
Total Slaty: 2.33
Insect Damage: 0
Mouldy: 0.33
Bean count: 80
FFA soxhlet (press+0.3); 0.86
Odor: normal
Visual: normal
Packing: food grade quality jute bag 60/70 Kgs
Certifications: Rainforest Alliance, Fairtrade, Organic, UTZ.
CAMEROON
One of the major producer of cocoa beans.
ABOUT CAMEROON
Attention to Detail
Cameroon is one of the major cocoa producing countries in the world, with an annual production of around 240,000 metric tons. Cameroon's cocoa beans are known for their unique flavor profile, which is characterized by floral, fruity, and spicy notes. The main varieties of cocoa grown in Cameroon are Trinitario and Forastero, which are known for their high yield and disease resistance. The majority of Cameroon's cocoa production comes from smallholder farmers who rely on cocoa as their main source of income. Cameroon's cocoa industry has faced challenges in recent years due to low prices and aging trees, which have led to a decline in production. To address these challenges, the Cameroon government has launched initiatives to support cocoa farmers and encourage investment in the industry. Cameroon is also known for its specialty cocoa, including the rare and highly sought-after "Amelonado" variety, which is grown in the country's southwest region. The processing of Cameroon's cocoa beans is often done locally, with many small-scale processing facilities located throughout the country.
TECHNICAL SPECIFICATIONS
What We Offer
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Variety: mainly forastero and trinitario
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Moisture: 7%
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CRM: 0
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Flat: 0
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Sieving 5mm: 0
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Total purple:
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Total Slaty: 2
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Insect Damage: 0
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Mouldy: 1
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Bean count: 60-70
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FFA soxhlet (press+0.3); 0
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Odor: normal
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Visual: normal
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Packing: food grade quality jute bag 60/70 Kgs
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Certifications: Rainforest Alliance, Fairtrade, Organic, UTZ.
PAPUA NEW GUINEA
One of the largest producer of cocoa beans in the Pacific Region.
ABOUT PAPUA NEW GUINEA
Attention to Detail
Papua New Guinea is one of the largest cocoa producers in the Pacific region, with an estimated annual production of around 50,000 metric tons. The country's cocoa is primarily of the Trinitario variety, which is known for its complex flavor profile and high-quality beans. Papua New Guinea's cocoa is grown primarily by smallholder farmers, many of whom use traditional farming techniques. Papua New Guinea's cocoa is primarily exported to Australia, Japan, and Europe, where it is used to produce high-quality chocolate and other cocoa-based products. The country's cocoa is known for its distinct flavor profile, which is characterized by notes of tropical fruit, nuttiness, and earthiness. Papua New Guinea's cocoa is often grown in shade-grown agroforestry systems, which help to promote biodiversity and reduce deforestation.
TECHNICAL SPECIFICATIONS
What We Offer
Variety: mainly criollo and trinitario, some forastero
Moisture: 7.5%
CRM: 0.01
Flat: 0
Sieving 5mm: 0
Total purple: 1
Total Slaty: 3%
Insect Damage: 0
Mouldy: 3%
Bean count: 100
FFA soxhlet (press+0.3):
Odor: normal
Visual: normal
Packing: food grade quality jute bag 60/70 Kgs
Certifications: Rainforest Alliance, Fairtrade, Organic, UTZ.