Our Mexican Cacao Pulp
We make the most out of the whole cacao fruit. And for this, we have set up a small cacao fruit processing plant where the fresh pods, harvested at the optimal degree of ripeness, are sorted and cleaned. An automated production line opens the pods and extracts the pulp, delivering the pulped beans, the husk, and the fresh pulp separately.
The pulp is pasteurized and frozen or pasteurized and kept at room temperature after the addition of an organic preservative made from citrus peel extracts. We offer the pure pulp either frozen or with the preservative, as a freeze-dried powder or wafer, as a concentrated cacao juice syrup, or as a distilled alcohol.
Fresh cacao pulp
Our frozen cacao fruit pulp can be used to make drinks, sorbets, ice creams, popsicles, fruit leather, jellies or pâte de fruits
Distilled cacao pulp
Our high proof cacao pulp distillation can be used for the production of tinctures, "bitters" and other alcohol based extracts
Concentrated cacao juice syrup
Our 55-72º Brix syrup is an interesting base for Italian-style sodas and an original addition to drinks, confectionery and dairy products
Cacao pod husk by-products
We turn the cacao pod husk into flour for human consumption, substrate for plants and we also freeze or freeze-dry the pods to be used as vessels