Discover the Unique Advantages of Our Fine
Aroma Cocoa
100% Natural
Grown in Ecuador’s forests.
Premium Taste
Rich, fruity flavors.
Rare Variety
Only 7% worldwide.
Eco-Friendly
Sustainable farming methods.
Fast Delivery
EURO 1, 45-day shipping.
Certified Quality
Guaranteed standards.
Our numbers tell a story. Only nature’s best and rarest cocoa beans become our finest chocolate products.
Of global cocoa market consists of fine aroma cocoa beans.
Of highest quality chocolate products produced per year from our plantation.
PURE NATURE, PURE COCOA
ABOUT US
Hello, Our company owns the Fina d Aroma plantations in Ecuador, in the rainforest zone, 2 km above sea level. The plantations are located in an unpolluted environment and the cocoa beans are harvested by hand, without the use of heavy machinery. Then the beans are fermented in the sunlight and the highest quality cocoa butter and cocoa powder are obtained from them. The owners of the company are Latvian citizens with experience in food industry, including former managers of the “Laima” factory. We offer you the highest quality raw materials – alkalized and non-alkalized cocoa powder, cocoa butter and cocoa mass for your demanding customers. Our plantations produce two harvests of cocoa per year. We are able to ensure regular deliveries and consistent quality. If you are interested in our products, please contact us by e-mail indicated on the website and we will make you an excellent offer.
Sustainability is the heart
and soul of our cocoa story
Our Plantation in Ecuador
Latvian entrepreneurs have established their own plantation in the pristine, high-altitude forests of Ecuador at an altitude of over 2.5 kilometers. These Trinitario-type cocoa trees thrive in their natural environment, yielding limited and exclusive harvests twice a year. From our dedicated plantation, only 130 tons of premium chocolate products are produced annually, ensuring unmatched quality.
Our history
Ancient Origins and Early Cultivation
Fine aroma cocoa has ancient roots in Ecuador. Scientific research shows its presence and cultivation by people in southeastern Ecuador as far back as 5,000 years ago. Due to population movements, the species spread across the country, particularly to the coastal and Andean regions.
Commercialization and Historical Impact
Cacao became a commercial export in the 17th century and experienced market booms and declines, most notably in the late 19th and early 20th centuries. This boom brought significant economic, political, social, and cultural transformations, including demographic shifts and Ecuador’s integration into the global economy.
Cultural Heritage and Biodiversity
Cacao production in Ecuador has created a legacy of cultural practices and knowledge passed down through generations. These include oral traditions, local vocabulary, and links to natural biodiversity—such as flora and fauna connected to cacao orchards—all considered part of Ecuador’s intangible heritage.
Genetic Diversity and Global Recognition
While traditionally cacao was classified into Criollo, Forastero, and Trinitario types, a 2008 study identified 10 genetic groups. Ecuadorian Fine Aroma cocoa—also known as Nacional or Creole—is highly prized by top chocolatiers for its unique flavor. With immense genetic diversity, it plays a crucial role in premium chocolate production worldwide.
Farm contact
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