What makes our cacao special?

Our natural cocoa Kakaw Co+ is made purely from roasted cacao beans without any further processing, it has not undergone alkalization or has not been defatted. Thanks to this, it retains the most valuable - a generous dose of antioxidants, theobromine, minerals and vitamins, has a fuller taste, a distinct aroma and a higher nutritional value.

At Kakaw Co+ we specialize in “fino de aroma” – the highest quality cocoa beans, which are cared for by our fairly compensated growers on plantations in South America. We oversee the entire process from growing, hand-harvesting, processing to roasting to ensure first-class quality. We then carefully package the products in Slovakia in our integrated packaging plant. The entire process is transparent and set up to meet the conditions of premium quality and social responsibility.

Why cacao without alkalization?

Alkalized, or also Dutch cocoa, is a designation for cocoa treated with alkaline chemicals in order to reduce the natural pH of cocoa, enhance color and extend shelf life. Most importantly, however, alkalization degrades all nutrients in cocoa and can cause allergies. Our cacao has not undergone the alkalization process. So you can enjoy a pure, natural and nutritionally rich product.

And why non-fat cacao?

Non-fat cacao retains the same cacao butter content as the beans from which it is made. It is the most valuable part of the beans, because it contains the most health-promoting substances. Cacao with full cacao butter content in dry matter is much healthier, has a fuller and more pronounced taste and also has an incomparably higher nutritional value.