Taste the difference of cacao crafted with precision.
Inquire about our high-grade batches.
Fine flavor and Aroma Cacao
Like a fine wine or a specialty coffee, high-quality chocolate offers a rich and complex sensory experience. Its taste, texture, and aroma are no coincidence—they are the result of perfected practices and extraordinary cacao genetics.
This chocolate is to be enjoyed as you would a fine wine: slowly – savoring its flavors, aromas, and subtle nuances.
A true experience for discerning palates.
A rich and aromatic couverture made with:
70% Cocoa Mass
25% to 27 % Organic Cane Sugar, 5%to 6 % Cocoa Butter, 0,03 % others
Tasting profile: Floral, fruity, with a clean melt and silky texture.
Applications: Ideal for direct consumption, hot chocolate, baking, pastry, and confectionery.
Shelf life: 18 months
Free from: Gluten, dairy, soy, nuts, and all common allergens
Packaging: From 250g doypacks to 25kg industrial sleeves
Heavy metal compliance: Cadmium ≤ 0.6 ppm | Lead ≤ 1 ppm | Mercury ≤ 0.5 ppm
Made from pure roasted cocoa beans, this product delivers an intense cacao flavor with no added sugars or emulsifiers.
100% Cocoa Mass
Tasting profile: Robust, earthy, and naturally bitter — perfect for purists.
Applications: Hot chocolate preparation, confectionery, cocoa mass, or powder base.
Shelf life: 18 months
Free from: All allergens, dairy, soy, and gluten
Packaging: From 250g pouches to 25kg sleeves
Quality UNMISTAKABLY PERCEiVED
Fine flavor cacao is more than just a category—it’s an experience. With aromas and flavors so vibrant they are immediately perceived, it offers a sensory journey unlike any other.
What sets our cacao apart is its genetic heritage, cultivated under perfect environmental conditions, and refined through exceptional care at every stage of production.
From fruity and floral to nutty and caramelic notes, each bean tells the story of its terroir and craftsmanship, delivering a truly unique chocolate profile.
THE FARM
La Fortuna, a farm located in the Ecuadorian tropics, operates under the best environmental conditions to produce the renowned fine-flavored and aromatic “cacao de arriba”.
Our own field production allows us to cultivate healthy crops, ensuring the highest quality cacao with genuine traceability of all farming practices.
THE PROCESS THAT SETS US APART
Great cacao starts with great practices.
Explore each step of our process and see what makes our cacao truly exceptional.
Cultivation
-
Strategic location in a dry area → 20% of the plantation doesn’t depend on rainfall.
-
Complete hydration control → Fewer diseases, reduced fungicide use, and the possibility of using zero chemicals during key growth phases.
-
Cadmium management → Levels are kept below 0.4 ppm, meeting international standards without compromising flavor complexity.
-
Conscious trade-off → Prioritizing quality over convenience (unlike regions such as Africa, where cadmium levels are low but cacao lacks fine flavor).
Soil Enrichment
- Use of native microorganisms → Collected from the environment to naturally enhance soil fertility.
- In-house composting → Waste from cacao production in the most productive areas is transformed into fertilizer and used across the rest of the farm.
- Result → A healthier, more balanced, and practically organic soil.
Harvesting
- Fully manual process → Each cacao pod is harvested at peak ripeness.
- Careful handling → Pods are cut and emptied manually with dry, trained hands.
- Artisanal approach → Precision and quality control from the very first step.
Fermenting
- Fermentation in laurel wood boxes → A neutral wood that’s odorless and colorless, preserving the cacao’s natural flavor.
- Two phases: Anaerobic and Aerobic → Temperature is carefully managed (up to 40°C, with at least 70% fermentation success).
- Variable fermentation → Each batch and season produces different ferment profiles.
- Result → A unique, local ferment that gives the cacao its character and complexity.
Drying
-
Specialized machinery for precision drying → Designed to preserve the cacao’s sensory qualities.
-
Alternative during rainy season → We rely on mechanical drying in carefully managed phases, with programmed rest periods.
-
Goal → Preserve quality, prevent oxidation, and maintain optimal texture and flavor integrity
THE FARM
La Fortuna, a farm located in the Ecuadorian tropics, operates under the best environmental conditions to produce the renowned fine-flavored and aromatic “cacao de arriba”.
Our own field production allows us to cultivate healthy crops, ensuring the highest quality cacao with genuine traceability of all farming practices.
THE PROCESS THAT SETS US APART
Great cacao starts with great practices.
Explore each step of our process and see what makes our cacao truly exceptional.
Cultivation
-
Strategic location in a dry area → 20% of the plantation doesn’t depend on rainfall.
-
Complete hydration control → Fewer diseases, reduced fungicide use, and the possibility of using zero chemicals during key growth phases.
-
Cadmium management → Levels are kept below 0.4 ppm, meeting international standards without compromising flavor complexity.
-
Conscious trade-off → Prioritizing quality over convenience (unlike regions such as Africa, where cadmium levels are low but cacao lacks fine flavor).
Soil Enrichment
- Use of native microorganisms → Collected from the environment to naturally enhance soil fertility.
- In-house composting → Waste from cacao production in the most productive areas is transformed into fertilizer and used across the rest of the farm.
- Result → A healthier, more balanced, and practically organic soil.
Harvesting
- Fully manual process → Each cacao pod is harvested at peak ripeness.
- Careful handling → Pods are cut and emptied manually with dry, trained hands.
- Artisanal approach → Precision and quality control from the very first step.
Fermenting
- Fermentation in laurel wood boxes → A neutral wood that’s odorless and colorless, preserving the cacao’s natural flavor.
- Two phases: Anaerobic and Aerobic → Temperature is carefully managed (up to 40°C, with at least 70% fermentation success).
- Variable fermentation → Each batch and season produces different ferment profiles.
- Result → A unique, local ferment that gives the cacao its character and complexity.
Drying
-
Specialized machinery for precision drying → Designed to preserve the cacao’s sensory qualities.
-
Alternative during rainy season → We rely on mechanical drying in carefully managed phases, with programmed rest periods.
-
Goal → Preserve quality, prevent oxidation, and maintain optimal texture and flavor integrity
Before & After
We planted a cacao crop on never-forested land (without vegetation) and transformed it into a cacao forest, contributing to carbon capture, soil improvement, water conservation and other benefits.
Contact us
If you’re interested in buying La Fortuna Chocolate or Cacao from us, please don’t hesitate to reach out to us.
