VAICACAO is created with love from the very first step in planting, to the last

step of reaching you.

Our cacao is hand selected from farmers based on the highest quality

agricultural practices. We do not use middle men, meaning that we build great relationships with our growers and can be 100% certain of the quality. 

We use one origin – Central America. This is great for all of us because it means we can track VAICACAO every step of the way to ensure the finest quality cacao. This combined with our superior processing methods ensuring a reduce husk residue, leaving cacao that really is crème de la crème.

1. The harvest takes place throughout the year with two main periods. The mature pods are identified and harvested by hand with great care, in order not to damage the trees.

3. The seeds (or cacao beans) are placed in wooden containers for natural fermentation.

2. Once the pods are cut, seeds are extracted (about 50 per pod).

4. Once the optimal fermentation is reached, the seeds are transported to the greenhouse where they will be dried thanks to the heat of the sun, but not to direct light, in order to homogenize the process and keep the humidity below <7%. This passage is essential. A badly dried cocoa can promote the onset of mold and fungus and compromise the quality of the same.

5. At the end, our cacao is transported in jute bags to the food establishment where another manual cocoa selection takes place.

6. Light and short roasting, which favors the development of the precursors of the chocolate aroma and helps the removal of the shells. We do not carry out by choice, neither vaporization nor irradiation.

What is "Fine Flavour" Cacao? What you should know.

The world cocoa market distinguishes between two broad categories of cacao beans: "fine or flavour" cacao beans, and "bulk" or "ordinary" cacao beans (or seeds). As a generalization, fine or flavour cacao beans are produced from Criollo or Trinitario cocoa tree varieties, while bulk (or ordinary) cacao beans come from Forastero trees. There are, however, known exceptions to this generalization. Nacional trees in Ecuador, considered to be Forastero type trees, produce fine or flavour cacao. On the other hand, cacao beans from Cameroon, produced by Trinitario type trees and whose cacao powder has a distinct and sought after red colour, have, so far, been classified as bulk cacao beans. It should be noted that the difference between fine or flavour cacao and bulk cacao is in the flavour rather than in the other quality factors. Fine flavours include fruit (fresh and browned, mature fruits), floral, herbal, and wood notes, nut and caramelic notes as well as rich and balanced chocolate bases. [ ... ]

Source: International Cocoa Organization

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