This lack of pigment in the seed translates to a translucent chocolate with naturally low bitterness and complex notes of fruits, flowers, forest honey and wood.

The white and light pink color of the Oricao bean is a direct result of low anthocyanin levels, leading to a much milder "bite".Pure Criollo is distinguished by having the lowest alkaloid count of all cacao varieties, which directly reduces baseline bitterness.

Biological Monopoly: These specific genetics cannot be replicated in a lab or scaled quickly elsewhere.

Our Cacao Criollo de Oricao has a relatively high cocoa butter content (56% +/- 2%) a moisture content under 1.5%, a particle size (Texture) of 15 to 20 microns, our flavor profile is delicate, extremely low in bitterness and astringency, with sweet notes of fruits, flowers, honey and wood. 100% pure, single-ingredient with no additives.