More than 20 origins with a specialization in fine flavour and certified cocoas
Thanks to our in-depth knowledge of the market, we are able to provide you with a wide range of cocoa types and certifications from over 20 origins, with a focus on high-quality and fine flavour cocoas.
And to satisfy even the most discerning palates, we offer several specific and rare origins, often difficult to access.
Born in the rainforest but mainly grown in West Africa
The cocoa tree belongs to the genus Theobroma, part of the family Sterculiaceae. Although more than 22 species are listed, only one, the Theobroma cacao or ‘food of the gods’, is produced for commercial use.
Ideally, cocoa grows in tropical regions, along a band located 20° to the north and south of the equator. Although the cocoa tree is native to the Amazonian rainforest, nearly 70% of the world crop today is grown in West Africa.
The main producing countries of production are the Ivory Coast, Ghana, Nigeria and Cameroon. Outside of Africa, the other main producing countries are Indonesia, Brazil, Ecuador, Peru and the Dominican Republic.
The three main varieties of the cocoa tree are Forastero, Criollo and Trinitario.
A gift from the gods
COCOA THROUGHOUT HISTORY
It is said that Quetzalcóatl stole the cocoa tree from paradise and planted it in Tula, Mexico.
Mexican culture is rich in history and traditions, many reflected in legends, fables and myths. The legend of cocoa-chocolate and the mythical god Quetzalcoatl recounts the story of how this ancient god gave the Toltecs precious cocoa grains. This generous god wanted his people to be well fed and by being healthy dedicate themselves to improve and be the best people they could be, studious, knowledgeable, generous, artistically talented.
First traces of cocoa among the indigenous peoples of the northern region of South America.
First plantations of the Mayas of Mexico and in Central America. Cocoa was consumed as a drink and also used as currency.
Christopher Columbus reaches Nicaragua and discovers cocoa beans for the first time.
Cortez brings the first cocoa beans back to Europe.
1st half of the 17th century
General craze for the consumption of cocoa all over Europe.
2nd half of the 17th century
To satisfy the increasing demand, cocoa is introduced into Haiti, the Dominican Republic, Curaçao and off the coast of Africa in the Gulf of Guinea on the island of Bioko.