Natural (Roasted) Cacao
Product Description
Villa Andina’s Natural Cacao is gently roasted at controlled low temperatures to fully develop its flavour and aroma while preserving its nutritional qualities. Our process uses low-speed mills equipped with cooling systems, ensuring that cacao maintains its integrity without exposure to extreme heat or chemical additives. The result is a fine-flavour cacao, clean-label and free from alkalinisation, that expresses the authentic profile of native Peruvian varieties.
Origin
Junin, Ucayali, Huanuco, San Martin and Amazonas.
Why choose Villa Andina’s Natural Cacao?
Natural (roasted) cacao is valued by the global food industry for its balance of flavour and functionality:
- Distinct flavour profile: Gentle roasting enhances complex notes—fruity, nutty, spicy, floral and earthy—ideal for premium chocolate, bakery and beverage applications.
- Nutritional value: Still a source of fibre, minerals (magnesium, potassium, iron, copper, manganese) and bioactive compounds.
- Cultural heritage: Peruvian cacao is part of a millennial tradition, cultivated in regions with unique soils and microclimates that shape its flavour.
- Quality standards: Produced under strict selection, traceability and quality control systems that guarantee consistency for industrial buyers.
- Sustainability: Sourced from smallholder farmers committed to sustainable practices and fair labour.
How to use Villa Andina’s Natural Cacao
Available in multiple formats to meet diverse application needs:
- Roasted Cacao Beans – as an ingredient in craft chocolate or artisanal applications.
- Cacao Nibs – crunchy inclusion for confectionery, bakery, cereals and toppings.
- Cacao Paste – base ingredient for chocolate bars, ganache and coatings.
- Cacao Butter – essential for chocolate formulations, also used in plant-based recipes and cosmetics.
- Cacao Powder (non-alkalized) – versatile for beverages, smoothies, baking and dairy alternatives.
Villa Andina’s Natural Cacao combines flavour excellence, nutritional value and processing integrity, making it the ideal ingredient for brands seeking both quality and authenticity.
Process Description
Raw material reception, analysis and storage.
Selection.
Roasting (120°C).
Cooling.
Winnowing.
Sieving.
Milling.
Pressing (butter extraction).
Molding .
Bagging.
Boxing.
Metal detection.
Raw material reception, analysis and storage.
Selection.
Roasting (120°C).
Cooling.
Winnowing.
Sieving.
Milling.
Pressing (butter extraction).
Molding .
Bagging.
Boxing.
Metal detection.
Raw material reception, analysis and storage.
Selection.
Roasting (120°C).
Cooling.
Winnowing.
Sieving.
Molienda
Pressing (butter extraction).
Molding .
Bagging.
Boxing.
Metal detection.
Raw material reception, analysis and storage.
Selection.
Roasting (120°C).
Cooling.
Winnowing.
Sieving.
Molienda
Pressing (butter extraction).
Molding .
Bagging.
Boxing.
Metal detection.
