Aromatic cacao powder for beverages, baking, ice cream and healthy cooking.
Pangoa – Pangoa, Satipo, Junín
550 to 1,200 m a.s.l.
Direct reception from member producers with registration, weighing and lot classification.
Evaluation of moisture, fermentation, physical defects, aroma and traceability from origin.
80% minimum (brown beans)
Drying on racks with controlled sun exposure, final moisture: 7.5% – 7.0%.
Contact us on WhatsApp to place your order.
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