Beyond dried beans, COOPAECA is developing a demonstration processing line that turns cacao into higher value-added products: roasted nibs and pure cacao liquor, formats that directly showcase the aromatic identity of their Amazonian origin.

From bean to nib

The process begins by selecting the best fermented and dried lots, which undergo carefully calibrated roasting to highlight the fruity and floral notes characteristic of cacao from the region. After roasting, the beans are winnowed and broken into small pieces: nibs, ready to eat or use in baking and other artisan preparations.

When those same nibs are ground at low temperatures into a liquid texture, they become cacao liquor, the foundation of all artisan chocolate. Its intense flavor and texture allow buyers to accurately assess the origin’s potential before committing to larger bean purchases.

A showcase of quality

  • Roasted nibs ready to eat or use in baking.
  • 100% pure cacao liquor, with no additives.
  • Demonstrations at trade fairs and during visits by international buyers.

This demonstration processing does not replace cacao bean exports, but it plays a strategic role: it allows customers and visitors to immediately taste the quality behind every lot sourced by the cooperative.