Single Country

What makes Colombian cocoa different?

Cocoa cultivation in Colombia is nourished by deep-rooted cocoa traditions, passed down with devotion from generation to generation. In this context, Colombia's geographical diversity, encompassing a variety of soils, climates, and mountains, provides a conducive environment for cocoa cultivation.

These geographical and cultural differences are reflected in cocoa blends, creating a unique identity for Colombian chocolates. Our expertise in the industry, combined with these rich traditions and geographical conditions, results in exceptional and authentic chocolates.

What makes Ecuador's cocoa different?

Ecuador's privileged climate and soil make it an ideal hub for cultivating Cacao Fino de Aroma, a premium cocoa. As the fifth-largest global cocoa producer and a leading exporter of Cacao Fino de Aroma (65% of global production), Ecuador's cocoa, especially the 72%, is celebrated for its delicate floral notes.

Beyond the exquisite taste, it encapsulates the warmth of farmers, their deep-rooted love for cocoa, and the tradition of harvesting and fermenting techniques passed down through generations. Explore Ecuadorian cocoa for a unique blend of flavor and heritage.

What makes Peru's cocoa different?

The worldwide recognition of Peruvian cocoa is attributed to its genetic diversity, ideal growing conditions in the Amazonian regions, and sustainable agricultural practices. Cocoa cultivation in Peru, despite lacking a deeply rooted cocoa tradition, has gained significant strength and relevance in recent years.

Special attention to genetic preservation, quality endorsed by international awards, and a commitment to ethical practices such as organic farming and fair trade distinguish Peruvian cocoa.