DECODE THE POD
COCOA UNLEASHED
CACAO FRUIT CONCENTRATE
PRODUCT APPLICATIONS
TESTIMONIALS

DECODE THE POD

Go Beyond Chocolate

Upía is the river that irrigates our cacao farm; from our farm in Casanare, the hidden treasures of cacao were given the shape of unique creative tools, by the mastery of craing ingredients that inspire through their origin.

With Upía you will create a perfectly craed premium food experience that deciphers all the flavours, textures and richness that comes from using 100% of the Cacao Fino de Aroma pod and 100% of your creativity.

82% OF THE COCOA FRUIT HAS BEEN UNLEASHED

Only 18% of the cacao fruit is used in the chocolate manufacturing process, and now the remaining 82% has been tapped into. By upcycling the musilage and the husk, versatile, natural, premium ingredients are born.

OUR CACAO JUICE CONCENTRATE

Upía's cacao juice concentrate comes from the cacao mucilage, the white pulp that covers the seeds. The pulp is converted into juice and then concentrated to obtain a byproduct with the exceptional bitter sweetness and sensorial characteristics of the cacao fruit for straight consumption or as an ingredient.

PRODUCT APPLICATIONS

TOUCH

Beverages

BeveragesCreate a new range of beverages, from refreshing sparkling drinks to hot infusions.

TOUCH

Snacks

SnacksIntroduce natural flavors, new toppings and binding agents for your snacks.

TOUCH

Chocolate

ChocolateDesign ganaches, fillings and jellies with natural cacao fruit flavor.

TOUCH

Bakery

BakeryElevate your recipes. Combine it with juice to unlock unique fruity flavors.

TOUCH

Ice cream

Ice creamCreate new exotic flavors and toppings for ice cream.

TESTIMONIALS

"This is a special flavor, it tastes different, it's perfect for artisanal and premium products."

Felipe Yacamán
Chef and culinary entrepreneur

"The product phisically, chemically and in sensory profile is great, the taste is wonderful!"

Karol Styblo
Fundador de Lyra

DOWNLOAD THE CACAO JUICE CONCENTRATE FACT SHEET

Upía's cacao juice fruit concentrate comes from the cacao mucilage, the white pulp that covers the seeds. The pulp is converted into juice and then concentrated to obtain a byproduct with the exceptional bittersweetness and sensorial characteristics of the cacao fruit, suitable for straight consumption or use as an ingredient.

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