Cacao
Peru has been qualified by the International Cacao Organization (ICCO) as a country where fine and aroma. Cacao is produced and exported, achieving 36% of world production of this type. That cacao contains as raw material, are essential nutrients for the regulation of metabolism.
AVAILABLE IN ALL OF THE FOLLOWING FORMS:
Our cacao beans are sourced from the rich soils of the Peruvian Amazon, where heirloom varieties thrive under sustainable cultivation. These fermented and sun-dried beans are the raw foundation of fine chocolate.
Uses: Bean-to-bar chocolate, roasting, grinding, artisanal chocolate production, and specialty foods.
Cacao nibs are gently crushed cacao beans with no added sugar or processing. Packed with antioxidants, iron, and magnesium, they offer a rich, intense chocolate flavor with a crunchy texture.
Uses: Toppings for yogurt, smoothies, granola, baked goods, snack bars, and chocolate infusions.
Our cacao powder is made from finely ground, defatted cacao beans, available in raw or roasted varieties. Deep in flavor and high in flavonoids, it’s a nutrient-rich alternative to conventional cocoa powder.
Uses: Baking, hot chocolate, smoothies, functional foods, and natural flavoring for desserts and drinks.
Presentations:
We work with Full Container Loads (FCL) - Available in big bags or customized according to customer requirements.