The cacao tree originally only grew in the Amazon region of South America. In 1494, Spanish conquistadors were the first Europeans to recognise the value of cocoa, cultivate it and use it to guarantee their trade monopoly in the New World.
Just like the terroir for wine, the interplay of climate, plantation location and soil conditions play a pivotal role in defining the characteristics of each variety of fine flavour cocoa.
Part of our work is to closely identify the special features of each plantation. With great care and prudence, we nurture the pods until ripe, before harvesting, fermenting and drying the beans to release the full potential of the fine flavour cocoa varieties.
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