REGENERATIVE, ORGANIC, CONSCIOUS & FAIR
Each chocolate bar is unique, different and of great quality.
HANDMADE CHOCOLATE PROCESS
We lack sophisticated technology, chemicals or highly industrialized ingredients. This way we guarantee that our products are good, clean and fair.
WE ENHANCE THE POTENTIAL OF FLAVORS
and unique aromas of the world famous Cacao Nacional Fino de Aroma in all steps of cocoa processing
1: SOWING
We only plant National Fine Aroma Cocoa in regenerative agriculture systems (agricultural systems that contribute to the connectivity and relationships of the ecosystem and people), seeking that our cocoa grows immersed in balanced agroforests.
This guarantees us the complexity of aromas and flavors generated only when working with biodiversity!
2: CACAO HARVESTING AND OTHER ACCOMPANYING INGREDIENTS
We harvest the cocoa every 15 days, guaranteeing that the pods reach the ideal maturity to obtain good fermentation. The other fruits and spices that accompany our chocolates (cardamom, salak, guayabilla and more) also come from the farm, where they grow in harmony with the cocoa trees.
3: POST-HARVEST
Post-harvest is one of the most delicate moments to obtain an excellent chocolate, for this purpose we follow the next steps:
FERMENTATION
We take special care to control the environmental factors that influence the flavors and aromas of cocoa.
DRYING
Drying is done in a particularly slow way. At Mashpi Chocolate we achieve ideal drying thanks to an efficient “Rocket” combustion oven. This oven is an innovative technology that has allowed us to free ourselves from external energy sources such as gas or oil, and reduce our carbon emissions. All the firewood used in this oven comes from the farm's agroforestry systems!
4: SELECTED, ROASTED AND SHELLED
Once the cocoa beans are selected, we take care of careful roasting and shelling. We do much of this process manually to guarantee the selection of the best almonds and to obtain cocoa nibs without impurities.
5: REFINED, SHELLED AND TEMPERED
We refine in a high quality mill in which we precisely control the temperature and refining time to achieve the best results. Then we transfer the chocolate to the conching machine, where it remains in constant motion for a few more hours and where the other ingredients that accompany our chocolate bars are mixed.
6: OUR PACKAGING
We pack our products manually. This way we guarantee quality and also sources of work for the people involved in the creation of these products. Almost all of our packaging is made with ecological paper from sugarcane bagasse.
7. WE INNOVATE
We parted ways with paper with resins, plastics and glitter that make it impossible to fully recycle the packaging. We minimize the use of plastic in our packaging and do not use aluminum bags; We re-use cardboard containers and dispensing boxes as much as possible.
Client's Reviews
Juan Sebastian SerranoGreat experience, a lot of knowledge about sustainable ways of living and agriculture. Delicious chocolates
Diego Haeussler PérezWonderful learning experience about the creation of the structure of “The Soil” of the planet, within the framework of the Permaculture course of the Seed Guardian Network. We reproduce Native Mountain Microorganisms, we make Biol, Bokashi and we visit the new Quinta AgroForestal Sintrópica that they promoted with the great Namaste of Brazil 🇧🇷We tasted delicious chocolate.
AuthorBeautiful place... Incredible nature... Ideal to learn more about artisanal chocolate and the work to conserve the forests of the Chocó Andean... Highly recommended...!!
vladimir melendezIt is a beautiful place to spend a Sunday with the family.
Alejandro R-StatisticsA place to disconnect from everything