Product detailed description
This 100% baking cacao powder is made from pure cacao, produced from premium-quality fino de aroma cacao beans. The cacao beans are fermented, dried, and processed into cacao mass, from which part of the cacao butter is mechanically pressed out, resulting in a partially defatted cacao powder.
Unlike full-fat cacao mass, this cacao powder is specifically designed for baking and culinary use, where structure, stability, and flavour intensity are essential. Its reduced fat content allows for better control in recipes and consistent results in cakes, cookies, creams, and other desserts.
In comparison with standard alkalized cacao powders, this natural cacao delivers a rich mouthfeel and supports the absorption of naturally occurring nutrients. Natural cacao is valued for its content of antioxidants, theobromine, and essential minerals – especially magnesium, calcium, potassium and iron, and is traditionally associated with sustained energy, focus, and overall well-being. It also contains a wide spectrum of vitamins, particularly A, B1, B2, B3, C and E.
The cacao used for this product comes exclusively from the Amazonas region, which qualifies it as single origin (sourced from one region only). Because the beans are grown and harvested on one estate this cacao also carries the designation single estate (sourced from one finca only).
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Why is this cacao special?
This product is labelled as cocoa, not cacao, because it is partially defatted. While cacao typically refers to full-fat, minimally processed cacao mass, cacao powder is produced by pressing cacao mass to remove part of the cacao butter.
The reduced fat content (22%) results in a more pronounced cacao flavour and lighter body, which makes this cacao powder especially suitable for baking. It allows better control over texture and fat balance in recipes while delivering complex flavour notes typical of fine fino de aroma cacao. The Amazonas region is characterised by mountainous terrain, tropical rainforest, and exceptional biodiversity. Fertile soils shaped by erosion and landslides, combined with high humidity and stable temperatures, contribute to cocoa with pleasantly higher acidity, pronounced sweetness, and a lighter body. These characteristics translate into a cocoa powder with a clean, expressive flavour profile and fine astringency, making it an excellent choice for both professional and home bakers.
What is Fino de Aroma?
Fino de aroma is a designation used for cacao varieties with exceptional aromatic and flavour qualities. It represents only a small fraction of global cacao production and is most commonly associated with Criollo and Trinitario varieties.
Cacao vs. Cocoa
The terms cacao and cocoa are often used interchangeably, but they describe different stages of processing. Cacao usually refers to full-fat cacao mass that retains its natural cacao butter and minimal processing. Cocoa, on the other hand, is made by pressing cacao mass to remove part of the cacao butter, resulting in a defatted cocoa powder. This makes cocoa especially suitable for baking, as it delivers concentrated flavour with better control over fat content and texture.
Composition
Natural 100% partially defatted cacao powder, containing up to 22% cacao butter
Country of origin
Peru, Amazonas region – Finca Quya
Variety
Criollo
Flavour profile
Lighter body with pleasant acidity and sweetness, fine astringency, and notes of cacao, caramel, nuts, and berries.
Allergens
None.
Application
Ideal for baking, desserts, cakes, pastries, creams, and cocoa-based recipes where strong cocoa flavour and controlled fat content are required.
Nutrition Facts (per 100 g)
Energy: 2215 kJ / 463 kcal
Fat: 33.1 g
– of which saturates: 19.2 g
Carbohydrates: 50.9 g
– of which sugars: 27.9 g
Fibre: 2.5 g
Protein: 7.5 g
Salt: 0 g
