Fine flavour cacao
We select, ferment and process White Criollo and Criollo for chocolate makers, pastry chefs and brands who judge a cacao by its origin before they judge it by its price.
Theobroma cacao L.
Criollo is the original cacao, the one the Maya and the Mexica grew long before cacao became a traded commodity. It yields little, it resists disease poorly, it demands labour. That is precisely what makes it impossible to replace on the palate: almost no bitterness, low acidity, and an aromatic range bulk cacao never reaches.
The ivory heart
Beans whose cotyledon stays white to ivory, nearly free of anthocyanins. That is the signature of a soft, milky cacao with no astringency, which makers roast lightly so that none of its delicacy is lost.
The depth
Beans with more colour, pale purple to light brown, for a cacao with more structure. Acidity stays low but the aromatic weave opens up: white flowers, red fruit, soft spices, and a length on the palate that carries a tasting bar.
Our range
One bean, eight working forms. We supply at every step of the chain, according to what your workshop or your plant is equipped to process.
The whole fruit, cut at maturity. For workshops, demonstrations, research and chefs who work cacao fresh.
The white mucilage around the bean, collected before fermentation. Tart, floral, close to lychee. As purée or juice, pasteurised and frozen.
Fermented in wooden boxes, sun dried, hand sorted. Every lot comes with its cut test and bean count.
Same protocol, broader profile. Available by origin lot, never as an anonymous blend.
Roasting calibrated to your profile, with a documented curve that repeats from one lot to the next.
Cracked and winnowed beans, ready to use in pastry, biscuits, infusions or as a topping.
Pure cacao liquor, ground and refined. The reference product for bean to bar without compromise.
Pressed cocoa butter and powder from the press cake. For chocolate, pastry, cosmetics and nutraceuticals.
Tell us what you need: a particular grind, a bespoke roast, specific packing. We answer within 48 hours.
Craft
A great cacao is lost in fermentation and ruined in drying. These are the steps we control, lot by lot, before the bean reaches your workshop.
Pods cut at maturity, with a blade, without wounding the flower cushion that will carry the next crop.
At maturityThe fruit is opened within 24 hours and the beans are drawn out with their pulp, by hand.
Within 24 hIn wooden boxes, with turning. Criollo ferments fast: go further and it loses the softness and takes on the bitterness we spare it.
2 to 4 daysSlow drying on beds or under cover, turned by hand, until moisture settles around 7 %.
7 to 14 daysFlat, germinated and mouldy beans removed. Declared bean count and a 300 bean cut test for every lot.
300 beans testedA curve matched to the variety and to your use. Criollo roasts low: finesse comes before colour.
110 to 130 °CShell and nib separated by winnowing. This gives the nibs, the base of everything that follows.
NibsNibs ground into cocoa mass, then pressed to separate butter from the cake, which is milled into powder.
Mass, butter, powderChoosing
Both are fine flavour cacaos. They simply do not serve the same purpose.
| White Criollo | Criollo | |
|---|---|---|
| Cotyledon colour | White to ivory | Pale purple to light brown |
| Bitterness | Very low | Low |
| Acidity | Low | Low to medium |
| Profile | Hazelnut, milk, almond | Floral, red fruit, soft spice |
| Fermentation | 2 to 3 days | 3 to 4 days |
| Recommended use | Milk and blond chocolate, delicate ganaches | Dark tasting chocolate, origin bars |
| Availability | Very limited, by reservation | Limited, lot by lot |
Quality and traceability
A fine cacao without documentation is only a promise. Every shipment leaves with what it takes to verify it.
Origin, grower, harvest date and geographic coordinates of the lot, in line with what the European deforestation regulation expects.
300 beans cut per lot: share of well fermented, slaty, purple, mouldy or germinated beans.
Beans per 100 g declared before shipping, moisture held around 7 %, waste ratio stated.
Heavy metals including cadmium, microbiology, pesticides, under regulation (EU) 2023/915 and your own specifications.
Technical data sheet, safety sheet, allergens, storage conditions and shelf life supplied for every reference.
No blind ordering. You receive, you roast, you taste, then you decide.
Theobroma. Food of the gods.Carl Linnaeus, the name he gave the cacao genus in 1753
Who we serve
Beans, nibs and mass in traced lots, with the roasting profile that goes with them.
Mass, butter, powder, nibs and pulp for menus where the cacao is named.
Steady volumes, stable specifications, annual contracts.
Fine cacao supply for your own customers, with full documentation.
Cocoa butter and powder for formulations and supplements.
Export
From a tasting sample to a full container, we prepare the shipment and the paperwork that goes with it, respecting the rules of the destination country.
Let us talk
Fill in this form or write to us directly. One contact answers within 48 hours, in English, French or Spanish.
For every enquiry: samples, pricing, documentation, partnership.
48 working hours, sample requests included.
English, French, Spanish.
Frequent questions
