Catica Fine Chocolate S.A. – Pure, authentic, traditional, historic craft chocolate – Costa Rica’s contribution for over 4,000 years as the “Medicine of the Gods”, with only pure sugar cane added, NO SOYA, NO CHEMICALS, NO TASTE ENHANCERS, NO ADDICTIVE WHITE BEET SUGAR, NOTHING EXTRACTED FROM THE ORIGINAL BEAN.
It is made with the finest craft machinery in the world in the Tropics from beans grown on the family cacao plantation, owned and operated by the same family throughout.
Catalina Valerio (aka “Catica”) our graduate Processing Engineer starts the process of refining the beans into pure, craft chocolate. Here she stands over the FBM manufactured “Ninja Cracking and Winnowing” machine.
This machine breaks open the roasted beans and winnows off the husks and skins which contain the highly bitter shells most chocolatiers leave on or don’t remove in their industrial processes.
This leaves a highly bitter taste which can only be countered by adding massive amounts of addictive sugar, vanilla, nuts, fruits, more chemicals or simply removing most of the cacao content and replacing it with soya containing no taste and many toxic elements.
Soya has almost no nutritional value but remains the majority content of all modern industrial chocolates, which are not “chocolate” at all! They are toxic balls iof soya and sugar. Catica produces 100% of the original cacao bean in every ounce/gram of real, authentic, traditional craft chocolate.
It is the world’s first vertically-integrated tree-to-chocolate products with no middlemen, traders, importers, transporters or other opportunists adding cost and reducing quality. This is NOT FAKE Chocolate, sold in supermarkets as dark, craft or high percentage cacao when in fact it is a toxic ball of soya and addictive sugar, causing obesity, diabetes, cancers and heart attacks (cardiovascular diseases).
- Hacienda Cacaitos S.A. (Cacao Plantation)
Hybrid Crop Pod Maturing Criollo Pod
The HACIENDA CACAITOS S.A. cacao plantation is located in NE Costa Rica alongside the Tortuguero National Park on the Caribbean Sea. This was for centuries, the cradle of the cacao bean which sustained Central America as a currency, a highly nutritional drink and a food rich in minerals, vitamins and many other healthy anti-oxidant nutrients. An automated Italian FBM production line will process the beans into a world-class fine chocolate for export.
Grown on the volcanic soils in a tropical rain forest, this traditional approach returns to the centuries-old formula of using two ingredients only: all of the cacao mass, butter and liquor contents of its original pure Criollo and Triniterio beans blended with local, pure, raw sugar cane filled with additional energy nutrients, vitamins and minerals.
David pruning Fatima grafting Harvest Pulley Fermentation Bins
Varying in cacao/sugar combinations up to 70/30%, CATALINA will produce four chocolate varieties: a 70% pure, dark, craft chocolate; mid-range 53% chocolates mixed with CITRUS ORANGE and 100% NIBS chocolate.
The product will be sold to consumers directly and for further use in pastries and other products. The products support good health to avoid sugar addiction, diabetes and obesity. Children will be introduced to a healthy chocolate avoiding addictive and refined beet sugar. The worst outcome caused from eating 95% of today’s industrial chocolates in the Northern Hemisphere’s health challenge are heart attacks and acute coronary disease. There is a reason craft chocolate is called “The Medicine of the Gods”.
Map of Costa Rica: The entire operation was started, built, owned, operated and controlled by the company. Moises Gomez, our in-house professional agronomist was an expert with the International Cocoa & Chocolate Organization in London for eleven years, advising hundreds of farmers, producers and growers worldwide in how to produce better cacao. The Plantation experts will conduct high quality fermentation and drying of the beans rarely seen in industrial chocolate production anywhere in the world.
The use of our very high quality, fermented, sweeter Criollo and Triniterio beans, grown originally and mainly in the Western Hemisphere is in stark contrast to the lower quality, bitter, poorly fermented/dried and less-controlled Forastero beans from other continents. This other quality makes up +80% of industrial chocolate production worldwide which is usually blended with other contents and the overall bar lacking much nutritional value, causing obesity, diabetes and severe cardio-vascular diseases rampant throughout the West.
Cacao Flowers Bud The bud Blooms Maggie Grafts
Moises inspects pods Geovanny collects pods Moises starts fermentation
Guillotine checks dryness Eugenia tastes beans Harrods, Fortnum & Mason display
From the Cacao Flower with our Chairwoman Eugenia Valerio, Giovanni Hererra (plantation manager) and other workers conducting the initial planting of up to 70 hectares of cacao trees as well as helping other local plantation growers to achieve the same high results in their beans throughout Costa Rica and the region.
- CHOCOLATES MARYANTO S.A. (CHOCOLATE PROCESSING FACTORY)
Acceptable beans will be blended with the family-owned plantation-sourced beans. FBM in Legnano, Italy are the chocolate machine manufacturers who are provided the entire processing line following an introduction and acquisition of their machines at their factory in Legnano, Italy in October 2018.
Catalina Valerio, is a graduate process engineer who has managed the family banana and dairy farm on 600 hectares. She will manage the factory processing the beans into fine chocolate varieties for sale domestically and into the high-end European and North American markets. The products are named for her.
Factory entrance in Industrial Park, Heredia: The decision to establish the processing facility in Heredia was taken for several strategic reasons. The proposed factory space located in the outskirts of the Costa Rican central valley, has access from various main national highways (Highway 1, 3 and 27) as well as other internal paved county roads, which will ensure access to cacao beans despite of any traffic problem.
The location of Heredia is also a central point from the different cacao producing regions the project expects to source some of its beans, including the production from its own plantation, which is about 150 km, with the furthest point being 240 km.
Heredia is also located near two points of export in Costa Rica. Heredia is located 42 km from the Port of Caldera, the second largest port of Costa Rica.
Secondly, Heredia is located about 30 km from Juan Santamaría International Airport, from where we expect to export most of our products. Finally, the government of Costa Rica announced the initial stages of evaluation and feasibility studies to build a new international airport in the city of Orotina, which is located about 26 Km from the city of Heredia, making it an ideal location for the project. It is expected that the new airport will be inaugurated in 2027.
The property where the processing plant will be established is also owned by a friend of the family, and has all permission needed from the local council to start a food-processing activity. The property has a total area of 5,000 mt2, which allows for the expansion of the processing facility in the future.
The property has access to the national water and energy grid supplies (AyA & CNFL), with the respective meters in full operation and registered. To operate the equipment required for this project, consultation was made with the national power company (CNFL), who indicated that a Three-Phase power system is already installed on the property.
Due to the proximity and good access to the central valley area, most of the qualified labour available in Heredia or Alajuela for work on a daily basis. After consultation with CINDE, which is the Foreign Investment Agency of Costa Rica, they indicated that Heredia and the property described for the project qualifies within the criterion to establish a Free-Trade zone, but we will have to build up to a workforce of +100 people before gaining Tax Free Zone status.
- Chocolate Processing Equipment, Legnano, Italy
Description of a multi-phased production line of processing cacao beans after the fermentation and drying process into fine chocolate bars.
After the beans have been grown on the plantation where they will have been individually grafted to prevent disease and improve hardiness, they are cultivated, fertilized with natural, organic material, then harvested and moved to the fermentation boxes. They are fermented under daily control for temperature and time, then moved to the drying shed where they are dried for a controlled period of time and temperature.
Once that process is completed, they are moved by truck to the factory in Heredia. There, they are cleaned of any refuse associated with drying or fermenting, bagging and shipment.
UNOX Roaster: On arrival in Heredia at the factory, they are equally sorted for size (small, medium and large) and condition (no cracked, diseased, mouldy, or poor-quality beans are allowed into the final sorting. They are spread on large trays and prepared for the roasting process. The roasting profile depends on the size, quality, humidity, wet/dry aspects of the bean. Temperatures and timing controls are adjusted for each batch of trays which consists up to ten kilos of sorted, cleaned and dried beans.
After the beans have been roasted, they are taken out of the oven and cooled before placing into the cracking and winnowing machine where the nibs are separated from the bitter outer shells, chaff and skin of the bean.
The machine blows the waste into a bag which is collected for material to be used as natural fertilizer on the plantation helping the young and mature plants to grow. All waste matter will have been removed from the nibs as this adds to the acidity and bitterness of the final batch of the nibs and lowers quality/price/value of the final chocolate produced.
From the cracked nibs, the cacao is put into the pre-grinder which presses the nibs into a thick cacao paste.
The paste is transferred to the three Rumbo Grinders where the micron particle size of the paste is reduced to 40 microns. This process can take from 20-72 hours depending on whether they are later reduced to a smaller size in another grinder, or left to grind for a day depending on their flavour, acidity, bitterness or astringency. High quality beans require less grinding while low quality beans require more to reduce the acidity and bitterness of the beans.
The paste is transferred to the Taobroma Ball Grinder for a further 3-4 hours at a timing and temperature setting based on the flavour and quality of the beans. The ball grinder reduces the chocolate mixture down to a 30 micron size, the optimal size for extracting the most flavour out of the bean as human tongues cannot judge flavour below 30 micron sized food particles. Everything tastes like a bland butter below that profile.
Once past the Taobroma, the liquid chocolate now enters three Rumbo Grinders for up to two additional days of grinding and processing. Three Rumbos are used to expedite multiple batches as this is the most time consuming portion of the operation.
The batches next move to the Kleego Conching machine where temperature, timing and the circular flow of the product is set to improve the flavour profile of each batch bringing out the desired taste in the final chocolate. This process requires an additional 3-4 hours of carefully controlled adjustments.
The penultimate operation is to transfer the batch to the UNICO 30 tempering machine which both conches the product, raises and lowers the temperatures to bring out the final flavour profile of the chocolate and prepare it for pouring into moulds to shape the bars. Timing and temperatures are again important to control the final flavour, flow and presentation of the chocolate with a smooth, shiny surface, no bubbles, a ‘snap’ when broken into pieces for consumption.
The final process is packaging the product into presentational bars with silver/gold foil or a bio-degradable plastic sealed cover, then wrapped in a bio-degradable paper sheath with the appropriate branding information printed on the jacket.
Although Costa Rica has a growing cacao and chocolate sector, most companies recently set-up in the country still do not manage the knowledge and quality requirements to reach international markets. At present, there are more than 65 registered chocolate manufacturing companies working the Costa Rica. Some of these companies have positioned their products in the local markets and their marketing strategy is focused mainly on attracting tourist that visit the country. Other smaller projects attend local markets and produce “rustic” rather than artisan products.
At present, only four companies (Nahua, Sibú, Maleku, and Sibaeli) are producing craft chocolate in Costa Rica. Their market is mainly domestic however they have started to export very small quantities to the USA and Poland. Small volumes have been sold to a hand-full of chocolate shops. One of these companies process cacao liquor and butter, without managing the process of roasting and pre-grinding. All companies in Costa Rica are relying on a large manufacturer to obtain cacao butter, as their processes tend to be more commercial than craft.
Because cacao bean production in Costa Rica is relatively small (600 MT/year) compared to other countries in the region like Ecuador (280,000 MT/year), Peru (55,000 MT/year), Dominican Republic (40,000 MT/year), there are only a few chocolate manufacturers who work with Costa Rican cacao beans. Other Craft Chocolate producers worldwide using Costa Rican beans include manufacturers in the USA such as Dandelion and Potomac and SOMA in Canada. They are starting to source beans from Costa Rica, but still at very small volumes due to the costs of exporting small quantities.
Being located in Costa Rica, our project is in a position to source the best cacao beans in the country and have direct control over the post-harvest and movement of the cacao beans to the processing facility, meaning we have full traceability.
Depiction of a traditional multi-phased production line which processes cacao into fine chocolate. Worldwide, there are hundreds of small, craft chocolate manufacturers appearing both in the North American, Europe and Asia, which can be considered as direct competition. These companies, particularly those in the northern hemisphere have certain limitations.
Although some of these companies have established themselves in niche chocolate markets, many of these companies rely on cacao producers in producing countries to obtain their raw material. This situation always presents a risk for these companies, as they have to rely on their suppliers to obtain the best quality beans. Most of these companies base their marketing strategy by highlighting the fine flavour of their chocolates, with some informing consumers about the true origin and type of cacao beans used.
There is a new “trend” in consumption of dark chocolate that looks to combine the quality of the product (flavour), social aspects (direct sourcing with a proven good price for cacao farmers) and environmental criterion (cacao produced under agro-forestry systems) which consumers are starting to look for in their products.
Moreover, craft or artisan chocolate consumers are starting to recognize that the “colonial” model of purchasing raw material from “developing” countries to be processed in a developed or “rich” country is not as sustainable as it looks. Therefore, many consumers are looking for products which are produced and manufactured at origin country, arguing that a greater value of the product consumed stays in the country of origin.
In view of these situations, a proposed chocolate manufacturing facility in Costa Rica will address many of the concerns that consumers are looking for in their product. This, combined with information about health benefits, and a campaign aimed at improving consumption habits of children towards tasty but also healthier chocolate products, will set our brand and products above many possible competitors.
Few other companies will produce an equivalent high-quality chocolate from world-class beans and no other company will have a vertically integrated company owning the entire process from plantation to bar. Eugenia Valerio acts as the in-house legal counsel for the company in Costa Rica. Reg Olson (USA) is our civil, electrical and mechanical engineer assisting with the plant design, layout and operations.
This will not only be a world first, but the only major chocolate processing factory in the country (located in the industrial zone of Heredia near San Jose) to grow the beans in the country of origin, and also process them into the high, value-added finished products for export.
For centuries, cacao growing and chocolate production have been separated into different ownerships and operations, causing a dysfunctional market which does not support local farmers, improve the quality of crops, sustain a fair price to farmers or promote anti-slavery amongst children in Third World settings.
CATICA’S workers are fully integrated into the company’s long-term growth strategy with support in employment, training, wages and family life. This is a far cry from present conditions worldwide in spite of efforts by Fair Trade, Rain Forest Alliance and other organizations purporting to support farmers but rarely passing on verifiable benefits. It is one of CATICA’S key building blocks.
- NUTRITIONAL CONTENT OF A TYPICAL INDUSTRIAL CHOCOLATE
Industrial chocolate comes mainly from inferior Forestero beans that are cultivated, fermented and grown with little regard for quality, taste or final nutritional content.
Serving Size 3 pieces (38 g) 5 x 3 pieces per 100 gram bar
Amount Per Serving Weight % Daily Value*
Calories 0.21g 0.798%
Calories from Fat 0.12g 0.315%
Sodium 0.02g 1.000%
Total Carbohydrate 0.2g 7.000%
Dietary Fibre 1.0g 4.000%
Sugars 18.0g 50.000%
Protein 3.0g 0.789%
Vitamin C 0%
Vitamin A 0%
Given the meagre percentage of any nutritional content of this form of industrial chocolate, it is not hard to consider that the impact of a human body is not just neutral, it is significantly negative.
* Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS: MILK CHOCOLATE (SUGAR, WHOLE MILK POWDER, COCOA BUTTER, CHOCOLATE LIQUOR, LACTOSE, SOY LECITHIN EMULSIFIER, NATURAL VANILLA FLAVOR); SEMI-SWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, CREAM POWDER, WHOLE MILK POWDER, SOY LECITHIN EMULSIFIER, NATURAL VANILLA FLAVOR); MILK CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK POWDER, CHOCOLATE LIQUOR, BUTTERFAT, SOY LECITHIN EMULSIFIER, NATURAL VANILLA FLAVOR); SEMI-SWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, BUTTERFAT, SOY LECITHIN EMULSIFIER, VANILLA POWDER); MILK CHOCOLATE (SUGAR, COCOA BUTTER, CREAM POWDER, CHOCOLATE LIQUOR, WHOLE MILK POWDER, LACTOSE, SOY LECITHIN EMULSIFIER, NATURAL VANILLA FLAVOR); WHITE CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK POWDER, CREAM POWDER, LACTOSE, SOY LECITHIN EMULSIFIER, SALT, NATURAL VANILLA FLAVOR); SUGAR, VEGETABLE FAT (FROM PALM AND/OR SHEANUT OIL), HAZELNUTS, ALMONDS, CONTAINS LESS THAN 2% OF WHEY PRODUCT, BUTTERMILK POWDER, FAT REDUCED COCOA, SKIMMED MILK POWDER, COCOA BUTTER, DEXTROSE, LACTOSE, BUTTERFAT, FRUCTOSE, COFFEE, GLUCOSE SYRUP, INVERT SUGAR SYRUP, SOY LECITHIN EMULSIFIER, NATURAL FLAVOR, NATURAL VANILLA FLAVOR, SALT. ALLERGY INFORMATION: CONTAINS MILK, WHEAT, SOYBEAN, SHEANUT, HAZELNUTS AND ALMONDS. MAY ALSO CONTAIN EGG, PEANUTS AND OTHER TREE NUTS.
The truth behind UTZ, Rain Forest Alliance, De Forestation Alliance, Anti-Slavery, and other so-called charity/lobbies purporting to support cacao farmers is that these claims are purely public relations exercises.
None of these organizations track the use of or cost of child slavery, origins of each plantation, quality of the beans, protection of the rain forest canopy, or any other issue pertaining to improving the quality of the work force, the beans, the plantations or the quality of the beans. Claims made by dozens of chocolate manufacturers that they are in any way protecting the workers, improving their lives, that they know the origin of their beans or any other factor are outright fraud, false advertising, and frequently mislead consumers on content, source,
- NUTRITIONAL CONTENT OF FINE CRAFT CHOCOLATE
According to the United States Department of Agriculture, a 100 gram bar of dark, artisanal, craft chocolate with 70–85 percent cocoa solids provides:
604 of calories
7.87 g of protein
43.06 g of fat
46.36 g of carbohydrates
11.00 g of dietary fibre
24.23 g of pure or raw cane sugar, not industrial sugar beet
12.02 mg of iron
230.00 mg of magnesium
3.34 mg of zinc
There are NO additional contents other than pure cacao mass, pure cacao butter and pure cacao liquor for the original bean. None of the ingredients of the bean have been removed and no additional contents such as cocoa powder (with zero nutritional content), industrial white refined sugar beet (a toxic and addictive commodity responsible for obesity, diabetes and cardio-vascular diseases when eaten in excess (such as an entire 100 gram industrial chocolate bar in addition to a daily intake of sugar hidden in most modern processed food.
CATICA’S brand will lead a revolution in creating a fine, craft chocolate which is highly nutritional, healthy and safe for all age groups. High quality fine chocolate which contains in all of its original beans including the total cacao mass, butter and liquor, has been proven in hundreds of clinical trials to provide a healthy, nutritional, even medicinal food product. CATICA’S Fine Chocolates will be labelled and branded as a nutritious ‘Super Food’.
Years of scientific, laboratory research projects by Dr. Stephen Gundry (California, USA), Dr. David Katz (Yale University, USA), Dr. Rob Verkerk (Dorking, UK), and nutritionist Meleni Aldridge (UK), have consistently proven that +70% pure cacao products contain the following healthy positives:
- Fine dark chocolate has excellent antioxidant properties, is rich in flavonoids, naturally formed from original cacao. The primary antioxidants present in fine, dark chocolate include catechin, epicatechin, and proanthocyanidins.
- Chocolate reduces platelet aggregation, particularly due to its epicatechin content. This reduces the risk of heart attack or stroke.
- It lowers blood pressure, better renal function, and lowers the risk of cardiovascular diseases as well as cardiovascular mortality.
- In addition, the antioxidant effect of cacao directly influences insulin resistance, thus reducing the risk of developing type 2 diabetes.
- Furthermore, cacao consumption stimulates changes in redox-sensitive signalling pathways involved in gene expression and the immune system, thus boosting the immune system.
- Cacao protects nerves from injury and inflammation.
- It protects skin from ultraviolet-induced oxidative damage.
- It improves cognitive function and mood.
- The major benefit of eating chocolate is lowering the risk of cardiovascular diseases, including myocardial infarction. In patients who already suffered from heart attacks, eating chocolate twice a week reduced the risk of mortality from heart diseases by 66% compared to the group that never consumed chocolate.
- Chocolate may also be effective in reducing blood pressure as well as improving flow of blood through the arteries preventing atherosclerosis.
- Chocolate consumption on a regular basis lowers triglyceride and improves blood level of high-density lipoprotein (HDL) cholesterol.
- Preeclampsia is a major complication of pregnancy with cardiovascular manifestation and can be alleviated with dark chocolate intake.
- The recommended daily intake is 25 g of dark chocolate, this prevents heart diseases and to obtain optimal health benefits.
- Milk chocolate is rich in calcium for healthy bones and teeth, but eating milk and/or white chocolate other than for enjoyment and taste provides only little benefit. It is recommended that milk chocolate not be consumed because milk proteins may inhibit absorption of antioxidant flavonoids present in chocolate.
See the Appendix for a detailed discussion of the healthy benefits of Cacao/chocolate.
The FBM Class of October 2018, Legnano, Italy: Start of the Catica Fine Chocolate company. The General Manager of FBM is overseeing the design and manufacture of the modern, new processing line which will start in the first year with 40/100 tons per year and build up to 400/500 tons per year over five years.
- MARKETING, DISTRIBUTION, LOGISTICS, STORAGE, SALES IN THE EU/EUROPE
Robert Stewart (Laren, Netherlands) and Maggie Schrama (Monte Carlo, Monaco) will oversee CATICA’S product distribution worldwide through chocolateries dealing in fine quality products, high end hotels, restaurants, airlines, coffee shops, wine outlets, supermarkets, health/fitness centres, and networks that support genuine fine chocolate.
These will start in Europe with Netherlands, Switzerland, the UK, Monaco, other EU countries and progress to sales in North America, the Middle East and Asia. Children will be encouraged to eat non-addictive, non-obesity forming and non-diabetes related industrial chocolates in which sugar plays a devastating role in contributing to these serious diseases including cardiological impact.
These conditions represent the three largest health problems worldwide, especially in Europe and North America. Given the highly addictive impact of refined white beet sugar and other substances found in over 95% of a modern industrial product falsely marketing itself as a ‘chocolate’, CATALINA fine chocolates will offer the opposite.
- Market Analysis
- Over the last two decades, the world chocolate market has experienced a steady increase in consumption. This increase in demand is partly due to new scientific information which shows that consumption of chocolates with high content of cacao (+70%), also known as dark chocolate, has a wide range of health benefits, from regulating blood pressure to reducing the risk of cancer.
- It is now widely recognized that cacao contains high levels of flavonoids, the same chemical compounds found in red wine and other food-products. This new range of chocolate products with higher cacao content, as opposed to the traditional confectionary product, is the major market driver for increase in consumption.
- Although the health benefits have being a major element in driving the increase in cacao and chocolate consumption worldwide, in recent years consumers in mature markets (Europe, Asia, & North America) are becoming more and more aware about the different qualities and organoleptic characteristics of the cacao bean origins.
- In addition, consumers are more aware about social and environmental aspects related to cacao production and manufacturing and are becoming more interested to know how cacao is produced and whether it meets basic standards of sustainability (environmental, social and economic). Our project will be able to “tick” the three boxes and ensure that this is communicated to our customers.
- Based on the experience of the project partners, there is an evident growing demand for higher quality chocolates in both the European and North American markets. More than ever, consumers are looking for unique and niche products to differentiate themselves. These products have to comply with ever more strict demands of social, environmental and economics sustainability for all those involved in the cacao and chocolate value chain.
- Costa Rica is a country that is able to project itself as a sustainable source of various products and is also a country committed to preserving its nature and all the resources that surround them. In the year 2012, Costa Rica took upon the challenge to become a Carbon Neutral country by 2021 (https://thecostaricanews.com/costa-rica-promotes-carbon-neutral-program-2021/). This environmental image, combined with other quality factors about or business model, will be a key marketing tool.
- Although there are known chocolate brands in the European and North American markets, there is still not one well-known craft chocolate maker from Costa Rica in neither these markets. Considering the numerous factors that make Costa Rica and chocolate processing a unique product in various dimensions, there is a huge market potential for introducing and placing the first bean-to-bar chocolate manufacturer made in La Pura Vida!
From left to right: Moises Gomez (Cacao Agronomist) Catalina (“Catica”) Valerio, Process Engineer and Chocolate Factory Manager, FBM Sales Representative Giovanni di Chiano, Machteld (Maggie) Schrama – Investor and Marketing Monaco, France, Italy, Switzerland, Portugal, Italy, Netherlands; Robert S. Stewart Investor and CEO of “Catica Fine Chocolate S.A.” (Switzerland), Marketing, Sales, Distribution and Logistics (Europe) as well as overall Master Planner for the entire project.
Grown and processed entirely in Costa Rica on our Cacao Plantation and Processing Factory owned by Mariano Valerio, Eugenia and Catalina Valerio (Hacienda Cacaitos S.A.) and managed by Geovanny Heretrra, Professional Plantation Manager with 30 years experience in planting, grafting, fertilizing, pruning, harvesting, fermenting and drying cacao trees into fruit and beans.
With the world’s finest Criollo and Triniterio beans from Costa Rica
And custom processed into Pure, Healthy, Delicious
+70% Craft Chocolate
By Catalina Valerio in our own Factory in Heredia, Costa Rica
Catalina Valerio: Chocolate Processing in Heredia, CR: firstname.lastname@example.org
Moises Gomez: Cacao Plantation in Costa Rica : email@example.com
Robert S. Stewart: Sales in NL/EU/CH firstname.lastname@example.org +31 (0)35 538 8005
Gordon Taylor: Sales UK, Ireland, email@example.com +44 12966 25563
Machteld Schrama : Sales in France, Italy and Monte Carlo +377 640625125 firstname.lastname@example.org