Natural Cacao Mass “Amazonas Piaroa” — Single Origin Venezuela
This single origin cocoa mass is made from cocoa grown deep in Venezuela’s Amazonas region—one of the most untouched and ecologically pristine corners of South America. Here, among humid tropical forests, cocoa is cultivated by the indigenous Piaroa community, which personally takes part in harvesting, hand-sorting, and traditional fermentation.
Amazonas Piaroa cocoa is practically wild—these are ancient, natural cocoa trees that have not been subjected to human selective breeding or genetic intervention. That is why its flavor is so pure, vibrant, and authentic. Such cocoa plantations are extremely rare, and harvest volumes are limited.
Mineral-rich soils, high humidity, and a natural forest ecosystem create ideal conditions for developing a complex, clean, multi-layered flavor.
Cocoa beans undergo traditional fermentation for 5–7 days, followed by a gentle slow roast, which helps preserve the natural aroma, fruity notes, and characteristic varietal nuances. This approach makes the product truly premium and suitable both for ceremonial cocoa and for professional chocolate production.
Cocoa variety: Criollo / Trinitario (Amazonas, Venezuela)
Flavor profile: dark berries, tropical fruits, light botanical notes, мягкое шоколадное послевкусие
Ingredients: 100% cocoa mass
Suitable for: ceremonial cocoa, hot drinks, desserts, craft chocolate, confectionery
This is 100% pure, non-alkalized cocoa mass with a deep, vibrant, and rich flavor. It is not treated with alkali, so it retains its natural character, bright color, and high antioxidant content.
Origin: Amazonas region, Venezuela
Best before 17/03/2028
