Cocoa bean varieties

Cocoa bean varieties

Every origin possesses its own differentiating characteristics and profiles and we can assist you in finding the right match for your very own chocolate creations . Our origins span the globe: South-East Asia and Oceania, Central America and the Caribbean, South America, and Africa.

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- criollo -

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- trinitario -

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- forastero -


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Cocoa products

Cocoa products

Cocoa Liquor

Cocoa liquor is obtained by grounding shelled and roasted cocoa beans (nibs) into a paste. This product is also known as cocoa paste or cocoa mass.

Cocoa Butter

Cocoa butter is the fat obtained by pressing liquid cocoa liquor. After the pressing process, the butter is filtered and is stored in tanks in liquid form or poured in cartons to store in solidified form.

Cocoa Cake

Cocoa cake is the residual product left after cocoa liquor has been pressed to extract cocoa butter.

Cocoa Powder

Cocoa powder is ground cocoa cake.

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Cocoa Indonesia

Cocoa

The cocoa bean, fruit of the cocoa tree, acquired economic importance because it forms an essential element for the taste of chocolate, a worldwide popular delicacy. Cocoa beans come in three main varieties, namely Forastero, Criollo and Trinitario. Forastero is the most widely used variety of cocoa comprising around ninety percent of cocoa's world production. Although the quality of Forastero is inferior to the other cocoa types, its beans are the biggest and much more resistant to diseases. The Criollo variety is considered as the highest quality cocoa bean but it has lower yields than those of Forastero, while also being less resistant to several diseases.

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