Origin of our cocoa – a journey through five countries of origin
Behind every cup of cocoa from our shop is a story – of people, trees and
landscapes that we only know from a distance, but with which we can communicate via supply chains,
partner projects and shared values. In this post, we'll take you to
the five countries of origin of our ceremonial cocoa: Bolivia, Ecuador, Peru, Colombia
and Indonesia. At the end you will also find out what the topic is about Cadmium and
Heavy metals in cocoa and how we ensure quality.
We source the cocoa from Bolivia, Ecuador, Peru and Indonesia through a long-standing
European import partner who works directly with local cooperatives and producer families
cooperates. For our Colombian cacao, we work directly with Origen Cacao
, a pioneering project for organic, ceremonial cocoa in the Colombian Andes.
🇧🇴 Bolivia – wild-harvested Beniano cocoa from the Amazon
In the northeast of Bolivia, in the province of Beni, one of the rarest cocoa varieties in the world grows:
the Beniano. It has been thriving wild in the rainforest for centuries, without crossbreeding with others
Cocoa varieties – a genetic heritage that is considered true by cocoa connoisseurs
Rarity applies.
The cocoa is harvested from January to March by families of the indigenous people of the
Baure. For the farmers, the forest is considered a common good – decisions about its use
are made together. Since the cocoa beans are picked from the tree by hand without harvesting equipment,
, the biodiversity of the primeval forest will be completely preserved. Hence the term
Wild collection.
Behind the project is the Chocolate Baure brand, founded in 2001 by Marcela Baldiviezo
and David Vacaflores. The aim was and is to protect the Amazon, Beniano cocoa and the
Livelihood of the peasants. Since its foundation, the average income of the
from around USD 300 to USD 2,500 to USD 4,000 per year. The cocoa is
certified organic, vegan and comes from fair, direct trade.
👉 Bolivian Cacao – Block (Wild Collection)
👉 Bolivian Cocoa – Drops (Wild Collection)
🇪🇨 Ecuador – Fine raw cocoa of the Arriba Nacional variety
Ecuador is home to one of the world's finest cocoa varieties: Arriba Nacional, almost
Native exclusively to Ecuador. Our beans come from the provinces Los RÃos,
Manabà and Esmeraldas and are cultivated by around 2,000 smallholder families.
Local cooperation partners are Conexión Chocolate – founded by Jenny, who has been working for
years to the preservation of the Arriba Nacional – as well as LATIALI, a multi-year
excellent cocoa producer. Both rely on mixed cultivation with fruit and hardwoods,
Training for farming families and fair trade structures.
The cocoa is processed entirely on site (value at origin) so that the largest possible amount of
share of the value added in the region of origin remains. At the same time, mixed cultivation ensures
high biodiversity and the characteristic, floral-fruity aroma profile of the Arriba Nacional.
👉 Ecuadorian Cacao – Block (Arriba Nacional)
👉 Ecuadorian Cacao – Drops (Arriba Nacional)
🇵🇪 Peru – two worlds, two characters
Peru is the cradle of cocoa – and a country with extremely diverse growing landscapes.
For this reason, we carry two different Peruvian cocoas: a powerful,
earthy Amazonian cocoa from the lowlands and a fine, noble highland cocoa from the
Andean region. Each one has its own character.
Amazonian cocoa – strong and with a clear supply chain
Our Peruvian Amazon cocoa grows in the Amazon lowlands around Pucallpa. The
Farming families are increasingly working in agroforestry systems – a form of farming that
promotes biodiversity and at the same time binds COâ‚‚ in soil and biomass.
Harvesting, fermentation and drying are carried out in the local cooperatives. Then the
cocoa in the Peruvian Andes to Cajamarca and gently melted into nibs, mass,
powder and butter are further processed. Training on organic farming, fermentation and
Drying is an integral part of the program. Together with our import partner and the
local cooperatives, a traceability program is currently being set up to ensure that every product
traceable to the farm of origin.
👉 Peru Amazon – Block
👉 Peru Amazon – Drops
Highland cocoa – fine Criollo from the Andes
Our Peruvian highland cacao comes from the Andean regions of Peru, where
smallholder communities have been using the rare Criollo variety for generations
traditional processes. Criollo is considered the king of cocoa: he makes worldwide
accounts for less than one percent of total cocoa production and is known for its particularly mild,
finely aromatic profile with low bitterness.
After harvesting, the beans are naturally fermented and dried in the sun to
to preserve their character. The cocoa is then ground into pure cocoa mass –
without separating fat or adding other ingredients. The result is 100 %
pure cocoa mass, filled into handy small drops that can be dosed precisely and easily
dissolve in warm water or plant drink.
The result is a cocoa that is processed consciously and with great care – by the
Harvest to the finished product. This highland cocoa also comes from organic cultivation and
fair procurement from smallholder cooperatives.
👉 Peru Highlands – Discover Criollo cocoa in the shop
🇨🇴 Colombia – Cacao Arhuaca by Origen Cacao
We source our Colombian cocoa directly from Origen Cacao – a 2015
pioneering project for organic cocoa in Colombia. The mission of Origen goes
beyond cocoa: it's about honoring old traditions, strengthening local
communities and the deep bond to Pachamama, Mother Earth.
The heart of the project is the "Territorio de Origen Reserva Natural" – a nature reserve
in the Andes, about two and a half hours outside of MedellÃn. In the midst of tropical
plant diversity, waterfalls, ancient forests and cocoa fields live there a multicultural
community that cares for the land and at the same time dedicates it to ceremonial cocoa – a community that is
approach that is hardly to be found anywhere in the world.
Origen Cacao works in direct trade with the cocoa farming families, pays prices above
market level and is committed to the same producers in the long term. Narrowness
There are links to indigenous communities such as the Arhuaco from the
Sierra Nevada and the Siona from the Putumayo. The Cacao Arhuaca available from us
bears this connection in its name: it is created in close cooperation with the
Arhuaco community and brings the knowledge and spiritual depth of the Sierra Nevada to every
Cup.
The cultivation follows organic, regenerative principles. The packaging is also environmentally conscious
designed to be compostable, in line with Origen Cacao's self-image, which
natural and cultural heritage.
👉 Colombian Cacao – Cacao Arhuaca
🇮🇩 Indonesia – Single-origin cocoa from Bali and Flores
From Indonesia, we source single-origin raw cocoa from two islands: Bali and
Flores. Both projects are small, young and work in regenerative permaculture
volcanic soils – a region that has always stood for its natural diversity.
Our Balinese cocoa has been produced exclusively by a small manufactory for several years.
for our import partner – from Forastero beans grown in mixed culture.
This form of cultivation protects the soil, promotes biodiversity and preserves the balance
between man and nature. Although the project does not yet have an organic certification,
completely dispenses with pesticides and chemical fertilizers . Instead,
traditional, natural processes. The taste shows the Bali cocoa
floral, nutty, slightly smoky and very harmonious – a bestseller among our
ceremonial cocoa.
From the island of Flores comes a soft single-origin cocoa from a blend of
Trinitario and Forastero beans. Here, too, mixed culture, fair structures and
Value creation on site in the center. The farming families benefit from fair wages,
community projects and the promotion of local equality.
👉 Discover Indonesian cocoa in the shop
Heavy metals & quality – what you should know about cadmium in cocoa
If you take a closer look at raw cocoa, sooner or later you will come across the topic of cadmium.
We think it is important to provide transparent information here.
Why is cadmium in cocoa an issue at all?
Cadmium (Cd) is a naturally occurring heavy metal. It is found in many soils worldwide
are contained in small quantities – especially in volcanic regions, such as those found in
parts of South America. Through the roots, the cocoa tree absorbs minerals from the
soil and can also store cadmium in the process. Depending on the growing area and soil composition
the cadmium content in cocoa is therefore different.
Legal maximum levels – EU and Switzerland
Since cadmium is not harmless to health with a permanently high intake, the
European Union 2019 mandatory maximum levels for cocoa and chocolate products
(now regulated in Regulation (EU) 2023/915). Switzerland is guided by these
values and also sets strict limits in food law for cocoa and
Chocolate products. The most important EU maximum levels for cadmium at a glance:
| Product Category | Maximum value |
|---|---|
| Milk Chocolate < 30% Total Cocoa Solid Matter | 0.10 mg/kg |
| Chocolate 30 – < 50 % Total cocoa solids | 0.30 mg / kg |
| Chocolate ≥ 50% total cocoa solids | 0.80 mg/kg |
| Cocoa powder for the end consumer | 0.60 mg/kg |
How we ensure quality
Our import partner regularly has the raw cocoa in independent, accredited laboratories
for heavy metals such as cadmium and lead, as well as for pesticide residues. It is examined:
that the values are within the legal maximum limits. Already in the selection of the
cultivation areas, attention is paid to origin, soil conditions and supply chains in order to
To keep cadmium contamination as low as possible from the beginning. At Origen Cacao in Colombia
organic, regenerative farming methods, direct trade with farming families and
transparent traceability at the heart – factors that also contribute to a controlled
quality.
Classifying cadmium in everyday life
Cadmium is not only found in cocoa, but also in many staple foods such as
grains, potatoes, spinach or certain mushrooms. With a normal, varied
consumption, the enjoyment of cocoa within the legal maximum values is unproblematic.
As with any food, it is important to have a balanced diet and a conscious approach
with the amount consumed.
Frequently asked questions about our cocoa
Which countries does your ceremonial cocoa come from?
Our ceremonial cocoa comes from Bolivia, Ecuador, Peru, Colombia and Indonesia.
Each country brings its own variety and aroma profile – from the wild Beniano
over the noble Arriba Nacional, the fine Criollo from the Peruvian highlands and the
Colombian cacao Arhuaca to the harmonious single-origin cocoa from Bali and Flores.
What is the difference between Amazon and highland cocoa?
Both come from Peru, but come from different altitudes and bring different
characters. The Amazon cacao grows in the warm lowlands (e.g. around Pucallpa) and
tends to be stronger and more earthy. Highland cocoa – usually the rare
Criollo variety – comes from the Andes and is considered particularly mild, finely aromatic and little
bitter. Which one is right for you depends on your taste and the intended use
.
Is your cocoa certified organic?
Most of our cocoas come from controlled organic cultivation or from
certified wild collection. Individual varieties – such as our Indonesian cocoa – are not
certified organic, but grown according to the same principles: without pesticides, in
Mixed cultivation and in direct exchange with the producer families on site. All our cocoas
are raw-processed and vegan. You can find the exact certification on the
Product page.
How is the quality of heavy metals tested?
Our import partner carries out regular analyses in independent, accredited laboratories
. Tests are carried out for cadmium, lead and pesticide residues. The values are within the
EU and Swiss maximum limits.
What is the difference between block and drops?
One block (e.g. 500 g) is well suited for regular ceremonies and larger quantities –
You cut off what you need yourself. Drops are portioned, easier to dose
and ideal for daily small rituals or for traveling.
From the origin to your home
From the rainforest of Beni in Bolivia to the mixed cultures of Ecuador, Peruvian
Amazon lowlands and the Andean regions of Peru, from the Sierra Nevada of Colombia to the
In the volcanic islands of Indonesia – each of our cocoas tells its own story. We
We would be happy if you would share these stories with us.
✨ Click here for our selection of ceremonial cocoa
Note: This article serves to provide general information about origin and natural
ingredients of our cocoa, as well as the
Food regulations. They are not health statements within the meaning of the
Swiss food law. Sources: Regulation (EU) 2023/915, Swiss Food and Beverage Regulations
Ordinance on Commodities (LGV) as well as information from our import partner and
Origen Cacao.
