Differentiate your product with a unique flavour
We work exclusively with Cacao Fino de Aroma
What mean fino de aroma?
The denomination Fino de Aroma is a classification of the International Cocoa Organization (ICCO) that describes our cocoa as unique in the world for its exquisite fruity and flowery aromas and flavour with nutty malt notes.
Our cocoa of origin will guarantee that your products are top quality and differentiated from other chocolates on the market.
Only about 8% of the world's cocoa is called Cacao Fino de Aroma
76% of Cacao Fino de Aroma is produced in Colombia, Ecuador, Peru, and Venezuela
Cacao Fino de Aroma comes from Criollo and Trinitarian varieties. Trinitarian cocoas –highly sought after around the world- are Fino de Aroma, aromatic and mild in flavour. The Trinitario variety is a cross between the Criollo and Forastero. Forastero cocoa is the most common in the world; it is resistant to climate changes and has an acidic astringent flavour. It is the main variety grown in Africa.
The special aroma and flavour of cocoa do not only stem from the type of cocoa -Forastero, Trinitarian or Criollo- but also from soil composition, climatic conditions, and primarily, the work of the cocoa artisan – the cocoa grower.
The four fundamental factors that ensure the special chocolate aroma and flavour are
fermentation, drying, roasting, and conching. Fermentation and drying are undertaken by farmers on the farms; and - the final touch that defines the organoleptic profile of each product – roasting and conching, take place in the production plant.