Bean to Bar
At Kacaou we follow our cacao from the tree to the finished bar. Everything starts on our family farm in Río Dulce, Izabal, Guatemala, where we grow fine Trinitario cacao without synthetic pesticides.
From pod to bar
1. Harvest
We hand-pick ripe cacao pods on our farm and open them to collect the fresh beans and pulp.
2. Fermentation
The beans are fermented on the farm. This is where the flavor of fine cacao is born, so we manage every batch ourselves.
3. Drying
After fermentation, the beans are carefully dried until they are ready to become chocolate or to be shipped.
4. Chocolate and cacao products
Our beans become our single-origin 75% chocolate bar, cacao nibs and unsweetened, non-alkalized cocoa powder.
Our cacao
- Single origin: grown, fermented and dried on our own farm in Río Dulce, Guatemala
- Fine Trinitario variety
- No synthetic pesticides
- Recognized by the Cocoa of Excellence program
For chocolate makers and importers
We also supply fermented and dried cacao beans, nibs, powder and butter for bean-to-bar makers around the world.
- Minimum orders from 100 kg
- Every lot is traceable to our farm (EUDR-ready)
- Shipped from Puerto Santo Tomás de Castilla, Guatemala