TASTE THE RARE.
OUR COMMITMENT TO QUALITY.

Like fine wine or craft coffee, cacao's flavor is a product of its DNA. Additionally influenced by growing conditions, harvesting methods and the fermentation process, the beans develop unique taste profiles that reflect their origin. By preserving and respecting these natural flavors, we provide premium quality chocolate to leading food-makers, retailers and brands worldwide.

KEY QUALITY METRICS

fermentation & drying centres

Growing rare beans is only the beginning of the story. Superior fermentation and drying is critical to achieving outstanding taste and premium quality. Our partners run 16 fermentation and drying centers in origin (supported by Original Beans) to centralize this process and thereby guarantee the highest quality standard and consistency of taste.

ZERO

additives, lecithin, vanilla

Preserving the taste of our origins is paramount – we put immense effort into finding, rescuing and preserving old native cacao genetics. While fermenting and drying in origin ensures the highest quality beans, we want to make sure these unique flavours also shine through in our chocolates. For this reason, we are committed to zero-additive recipes that preserve these special flavours.

24,860

beans cut for quality testing

Creating premium chocolate demands attention to detail at every stage. After inspection for mold or insects, we do cut-tests to monitor fermentation levels (by looking at colour and structure) and measure for humidity and bean size. Samples are then sent to external labs for chemical analysis before going to our tasting panel to ensure consistency of flavour profile. Finally, every batch is checked 3 times: in origin, on arrival in Amsterdam and at the factory in Switzerland.

Together 100% Regenerative

STAR-QUALITY FLAVOUR

“Original Beans is a chocolate full of ethics, with authentic and differentiated flavours. You can really taste it! For me, pure attitude is the most important criteria for using food in my restaurant. And it’s not just marketing – it’s real and essential values that I live by, to ensure I always have a clear conscience with my guests and team”.

Tobias Bätz
Aura **

Discover our beans

did you know?

DRINK UP!

Surprisingly, in Central America and particularly in Mexico, chocolate is not seen as a food but more commonly as a delicious and restorative drink. With a wide variety of preparations and recipes, drinking chocolate is so deeply embedded within local cultures, that some of our local partners had not even tried a chocolate bar before working with us! It’s no wonder that the current movement of drinking chocolate, or ceremonial cacao, has its roots in this ancient tradition.