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Natural ariba cacao butter from Ecuador.

Cocoa butter, which is not alkali-treated (natural) and extracted from high-quality cacao beans as chocolate, has the gorgeous and complex aroma of Ariva cacao even in solid form. When melted, the scent opens even more, just like chocolate.

The difference between natural cocoa butter and regular cocoa butter

• On this product page, natural is defined as "not alkali treated".
• In general, low-priced cocoa butter is treated with alkali to neutralize cacao acid and make it easier to eat, but the flavor is lost.
• Low quality chocolates are made with delicate or unfermented cocoa beans that may not be as flavorful to begin with.

There are various uses such as recipes that make use of the scent of cocoa butter (white chocolate, etc.), candle making (when the cocoa butter melts when exposed to fire, the scent of chocolate spreads). I would be happy if you could use it in situations where you can take advantage of the gorgeous scent of Ariva cacao and the characteristics of cacao butter.

important point

We also offer commercial use, including chocolate shops, so please contact us. However, unlike cocoa butter, which is generally produced on a large scale, the particles are not homogenized. There are also small cocoa grains left. Based on these characteristics, we recommend it to those who can make recipes while checking the physical properties of cacao butter and those who can make good use of its aroma characteristics.

About cocoa beans

• Cacao Cultivation: Cultivated by about 300 small-scale cacao farmers around Alchidona, Napo, Ecuador
  Municipality:WINAK municipality San Agustin, Via Sinchi Sacha Archidona - Napo Ecuador
• Varieties: Hybrids such as Porcelana, mainly national varieties
• Cultivation method: Chakra farming method (agroforestry, no pesticides or chemical fertilizers used)
• Harvest season: One season from January to May and June.
• Import method: Airfreight
• Cocoa butter content: about 46-48% (reference: CCN51 is 52-54%)
• Cacao bean size: Weight per 100 grains about 100-130g
• Flavor: Strong aromas of ripe banana, cinnamon, nuts, coconut and earth. Good balance with little acidity or bitterness. The scent is strong and long-lasting. The expression changes depending on the degree of roasting and the cacao blending ratio.

Affiliation with Winyac Union

The Winyak Cooperative is an organization formed jointly by Quechua smallholder farmers for the development and advancement of their communities and families.

In order to support agroforestry farming methods that lead to the development of small-scale cacao farmers, conserve forests, and improve the lives of farmers, we are attracted by the flavor of Ariva cacao cultivated in the Amazon region, and have decided to become a sales partner throughout Asia. We have a long-term contract with We would appreciate it if you could use the Ariva cacao cultivated in this land.

Fermentation drying process of cocoa beans

1. Winyak Cooperative Buys Cocoa Pulp from Farmers
2. Transportation by truck to post-harvest center
3. remove defective beans and impurities
4. Perform lot registration
5. Fermentation in wooden boxes for 5-6 days (stirring regularly)
6. Drying in the sun is carried out inside the tent
7. Sorting cocoa beans to remove impurities and defective beans.
8. Quality check
1. Direct implementation by local partners of Winyak and Mamano. Customers can also attend the cocoa bean cut test online, so please contact us.)
2. The beans used at Mamano are selected for high fermentation and low defect beans, and only high-grade beans are packed. Low quality beans are sold to other companies and local buyers.
9. Weigh and pack in bags

How to check the quality of cocoa beans

1. Open 10 bags per ton (about 20 bags) and extract 300g from each
2. Check 100 bean samples in two batches
3. The standard values for cacao beans used by our company are as follows.

• Fermentation degree 75% or more
• 2021 was about 88 % fermentation.
• Max 1% mold
• 2% max of defective beans
• Insect damage maximum 1%
• 10% Max Purple Beans
• Moisture max 7%
• Cadmium maximum 0.5ppm

In the most recent test, the degree of fermentation is about 80-90%, mold, defective beans, and insect-damaged beans are 0, and purple beans are about 5%, which is higher than the standard value, so there is no defective flavor and national cacao. You can enjoy the original aroma of beans.

Mamano Chocolate (Kotaro Co., Ltd.)

Founded in 2013 in Akasaka Mitsuke, Tokyo. A store specializing in Ariva cacao grown in the Amazon region of Ecuador. From 2022, we will start couverture sales for corporations and cocoa bean import and sales business.
Mission
1. Make customers smile with the highest quality chocolate
2. Passing on the earth's precious nature to generations 1000 years from now
3. Contribute to the sustainable development of cacao farmers

food representation

Product Name: Ecuadorian Natural Ariba Cacao Butter WINAK Union: Chocolate Ingredients: Cacao Butter (manufactured in Japan) Net Weight: 1kg Expiration Date: Described at the bottom Preservation Method: Store in a cool and dark place Processor: Kotaro Co., Ltd. (Mamano) Oume, Tokyo 4-8-9 Ichimookacho