COCOA BOUTIQUE

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    Colombia Antioquia

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    Located in the Magdalena River basin in Antioquia, the municipality and town of Maceo has deep roots in the production of cacao. This area is well known for consistently producing low cadmium cocoa beans. The regional production consists mainly of cacao produced by smallholder farmers. In recent years, the municipality and prate investors built a centralized post-harvesting facility in order to offer better quality and more consistent flavour profiles.
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  • Colombia Hacienda Morumbí

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    Hacienda Morumbí is a single estate plantation contributing to strengthening the environmental and social conditions of Puerto Lleras in Meta, Colombia. Two thirds of the farm is comprised by protected primary forest. The plantation uses Colombian Trinitario hybrids and applies especially designed protocols for their two cacao mixes.
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  • Costa Rica Finca Tres Equis

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    In 2014, Rausch Chocolate established a cacao plantation within the Finca Tres Equis family farm in Turrialba, Costa Rica. The German-Costa Rican team led by Dr. Elsa Hegmann has applied an agroforestry scheme to succesfully regenerate pasture land and transforme the formerly poor soils into a very productive cacao farm grown. The cacao is used for their premium chocolate line. The cacao plantation contributes to the rich biodiversity within and beyond the borders of the Finca.
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  • Deodorized Cocoa Butter

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    Pure prime pressed deodorized cocoa butter produced in Europe. Packaged in lined cartons of 25 kg.
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  • Deo. Cocoa Butter Organic

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  • Dom. Republic Öko Caribe Conventional

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    Öko Caribe works alongside more than 160 farmers in Duarte. Together, they produce and commercialize around 500 MT of top quality Organic certified cacao on a yearly basis. Through technical and financial support, the small holder farmers are able to improve the quality and yield of their cacao which is collected fresh and fermented in a state of the art fermentation center run by Öko Caribe. Öko Caribe conventional cocoa beans showcase the same commitment to quality as the company has shown with its organic certified cacao.
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  • Ecuador Grade II

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    Have you ever asked yourself what each of the abbreviations used for Ecuadorean cacao stand for? A classification of Ecuadorean cacao was developed by the Ecuadorean government to indicate different types of quality including the degree of fermentation, size and weight of the beans as well as the percentage of defects. The abbreviation A.S.S. is one of these categories and stands for: Arriba Superior Selecto.
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  • Ecuador Biocacao Grade II

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    Our Grade II cocoa beans are produced under the social, environmental and economic principles of social enterprise Biocacao. Since 2021, the Ecuadorean government classifies cocoa beans as Grade I, II or III depending on its physical characteristics: size, number of defects, fermentation grade, etc. Click below to learn more about the work of Biocacao with its member farmers.
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    Ecuador Nacional ASE

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    Have you ever asked yourself what each of the abbreviations used for Ecuadorean cacao stand for? Ecuadorean cacao is classified by the Instituto Ecuatoriano de Normalización into different categories which indicate the total percentage of fermented beans in a lot, size and weight of the beans as well as the percentage of defects. The abbreviation A.S.E. is one of these categories and stands for: Arriba Superior Épcoa.
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    El Salvador Hacienda San José Real de la Carrera

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    Located in Usulután, in the south-east of El Salvador, Hacienda San José is an emblematic name in the region. Founded over 125 ears ago, the Hacienda was seized by the government during the Agrarian Revolution. Years later, the family bought back their land with plans to reinstate the Hacienda to its once former glory.
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  • Ghana ABOCFA Organic + Fairtrade

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    ABOCFA is the first and only cooperative in Ghana to be granted a double Fairtrade and Organic certification. Its members are distributed over 13 districts in the Eastern Municipality of Suhum.
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  • Ghana Kuapa Kokoo Fairtrade

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    Kuapa Kokoo, which means ‘good cocoa farming’ in Twi, was founded in 1993 by a number of leading cocoa farmers who recognized the benefits of organizing farmers and creating a company to market their own cocoa. The co-operative is also co-owner of the Divine Chocolate Company in the UK which markets chocolate products made from their own cocoa beans.
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  • Guatemala FEDECOVERA Cahabón Organic

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    Since its creation in 1976, FEDECOVERA has played a key role in the organization of its cooperative and association members as well as in the livelihoods of each and every on of their smallholder producer members. FEDECOVERA is 100% owned and run by small scale producers of Maya Q´eqchi ethnicity in Alta Verapaz.
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  • India Bon-fiction

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    Daarnhouwer is proud to have partnered with award winning chocolate brand Bon-fiction to offer you more exciting cacao flavours from India! The award winning chocolate brand known for its delicious and creative chocolate, is now sharing its cacao with the chocolate making world. Bright red and yellow tropical fruit notes, cashews, peanuts and citrus acidity combine to make a very expressive flavor profile.
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  • India Go Ground

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  • Madagascar Mava Maliolio Organic

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    Maliolio Plantation is located in the middle of a string of plantations that go from North to South along the Sambirano Valley and which together make up the MAVA Estate. Each of the farms has its own unique mix of genetics and terroir which produce very distinctive flavours. MAVA proudly showcases different flavours of cacao found on the island. Discover the one that suits your chocolate personality the most!
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  • Madagascar Mava Ottange Organic

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    MAVA Ottange is a 7 hectare farm located in the Sambirano Valley and part of a group of farms that make up the MAVA Estate. This former state owned plantation has its own unique blend of genetics that are carefully fermented and dried on their own post harvesting facility. Ottange was recognized amongst the world's best 18 cacaos of 2017 by the International Cacao of Excellence Awards. Its flavours have also contributed to award winning chocolate at the Academy of Chocolate Awards, the Great Taste Awards and the International Chocolate Awards.
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  • Madagascar Mava Préparation Organic

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    MAVA Préparation is a special blend of cacaos prepared for Daarnhouwer from different MAVA farms and adjacent small holder farms. A blend of very Madagascan flavours!
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  • Madagascar Sambirano No 1

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    The Sambirano Valley is named after the river that drains the rich and fertile soils of the region. It is the main cocoa production area on the island and accounts for about 99% of the country's total cocoa volumes. About 33 thousand small holder farmers are involved in cacao farming and are proud of contributing to the country's reputation as a fine flavour cocoa exporter.
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  • Madagascar Sambirano No 1 Organic

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    Since the 1960's cacao cultivation has contributed to the reforestation of the Sambirano Valley. This is due to the fact that all cacao there is grown in an agroforestry scheme with no agrochemicals. In spite of this, not all cacao there is certified organic. Our organic certified Sambirano is produced by small holder farmers organized under a local cooperative.
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  • Madagascar Theodule Organic

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    Since 1970, Theodule Plantation produces organically certified high quality cocoa. Located in the lower Sambirano Valley, the plantation produces cacao with a tropical fruit acidity and notes of red fruit, pineapple, herbals and roasted nuts.
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    Mexico Finca La Rioja Porcelana Blanca

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    When José María Pascacio took over Finca La Rioja from his father more than 15 years ago, he embarked on a journey of ongoing improvement, learning and growth. This labour of love was crowned with a much coveted Gold at the Cacao of Excellence Awards edition of 2021.
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  • Nicaragua Ríos de Agua Viva Fairtrade Certified

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    Cooperativa Rios de Agua Viva was created in the early 00's to organize cocoa farmers in the region of Rancho Grande.  Through technical training, crop diversification and centralized processing, packaging and marketing of their products, the cooperative has successfully improved its members' income and their livelihoods.
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  • Papua New Guinea

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    Since its introduction in the 20th century to Papua New Guinea, cacao went from being grown by a few plantations to becoming a cash crop grown by small holder farmers in different regions. Nowadays over one million cocoa farmers contribute to the production of more than 40 thousand tons of cocoa beans. Through national and international efforts, the quality and diversity of PNG cacao has received increased exposure and recognition.
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  • Peru Tamshiyacu

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    Through extensive genetic studies, the origin of the different Theobroma species was determined to be located in the Upper Amazon Valley which comprises parts of Peru, Colombia, Ecuador, Venezuela and Brazil. This rich diversity lives on to our current days and is showcased by each one of these countries. Tamshiyacu showcases excellent cacao from the heart of the Peruvian Amazon by combining innovative agrofrorestry systems and land restoration.
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    Peru Organic

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    Through extensive genetic studies, the origin of the different Theobroma species was determined to be located in the Upper Amazon Valley which comprises parts of Peru, Colombia, Ecuador, Venezuela and Brazil. This rich diversity lives on to our current days and is showcased by each one of these countries.
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  • São Tomé CECAQ 11 Organic + Fair Trade Certified

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    After the Portuguese introduced cacao to Principe, this small West African island became the gateway of cacao to the mainland. From Principe, cacao trees were introduced to its sister island of São Tomé and later brought to Ghana. The bittersweet history of cacao on both islands was reflected in the neglect of plantations and crops for many decades. Nowadays, it has regained strength and has become an important source of income for many smallholder farmers who are proud of their contribution to the country's production.
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  • São Tomé Diogo Vaz Organic

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    After the Portuguese introduced cacao to Principe, the small island became the gateway of cacao to Africa. From there cacao was brought to its sister island of São Tomé and later on into mainland West Africa. The bittersweet history of cacao on both islands was reflected in the neglect of plantations and crops for many decades. Nowadays, it has regained strength and has become an important source of income for many smallholder farmers who are proud of their contribution to the country's production.
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  • Saint Vincent & the Grenadines

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    Saint Vincent cacao is back on the Daarnhouwer fine flavour cocoa map! We are very proud to resume our collaboration with SVG Cocoa Company. The Caribbean island of Saint Vincent is located south of Saint Lucia and north of Grenada and has witnessed the rise, fall and comeback of cacao since the 18th century. The cacao flavors you will find are as bright and sunny as the Caribbean island itself!
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  • Tanzania Kokoa Kamili Organic

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    Since its foundation, Kokoa Kamili has had a deep commitment to benefitting the farmers it works with and to quality. Their cocoa beans are found in award winning chocolate bars, couvertures and chocolate products around the world. Kokoa Kamili earned a much coveted spot amongst the world's 18 best cacaos at the 2017 edition of the Cacao of Excellence Awards.
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  • Thailand Markrin

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    From Chiang Mai with love: MarkRin is a family venture that was born from an agricultural professor's love for cacao. Dr. La-Ongrsi developed a cacao hybrid for Thai weather and soil conditions. After many years of testing and tasting, I.M.1 is found in thousands of farms around all of Thailand. This same cacao is the basis of a beloved and well recognized Thai chocolate brand: MarkRin.
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    Trinidad & Tobago Tabaquite

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    Trinidad is intrinsically linked to cacao. The product of cacao hybridization which took place on the island in the 18th century was named after Trinidad. The traditional classification is still the most widely used to this day. Trinidad is also home to the Cocoa Research Centre of the University of the West Indies where ground breaking research has been conducted for decades on genetics, flavour profiling, quality, post harvesting processes and cocoa processing, among other topics. The CRC experts provide regular trainings to professionals and farmers around the world. It also manages one of the world's most diverse collections of cacao germplasm: the International Cocoa Genebank.
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  • Venezuela Sur del Lago

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    Throughout the years, Daarnhouwer has developed ties with producers and exporters in origin that sometimes span generations. We are proud of working with exporters in Venezuela with whom we have been in contact now for three generations.
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