Buena Fe Violeta Cacao

Direct Trade

This terroir was identified as having one of the highest potentials for polyphenol count by our plant science team, who examined over 250 different samples from across the world.


Sensory Profile

Using the latest research, our plant science team have developed these beans to maximise their polyphenol levels. The result is an intensely-flavoured cacao, with strong bitterness and dark wood tones, loaded with health-boosting polyphenols*(ref)


We assess our bean profiles using the below flavour breakdowns.


Acidity – Citric, acetic, vinegar, lactic, mineral

Bitterness – Typically perceived in caffeine, coffee, kola nut, some beers and grapefruits

Astringency – Typical of tannins in some wines or beers. Typical of raw nut skins and green banana skins

Sweet – White sugar, browned sugar, panela, caramel

Fresh Fruit –
Berries: Red or black currant, strawberry, raspberry, blackberry, acaai berry.
Citrus: Orange, lemon, lime, grapefruit or generic sensation of citrus-like fruit.
Stoned Fruit: Cherry, plum.
Tropical: Passion fruit, pineapple, mango or soursop
Other: Apricot, peach, pear, banana.

Brown Fruit – Dried apricot, banana, yellow raisin, fig. Dark raisin, dates, prune

Nutty – Hazelnut, macadamia, pecan, walnut, cashew, almond, brazil nut

Floral – Freshly cut grass, young green leaves, hay, straw or herbal/dried green, herbs like thyme and rosemary.
Jasmine, honeysuckle, rose, lilac, lilies

Woody – Freshly cut cocoa wood, white pine wood, maple wood, ice cream/popsicle wooden stick. Oak, walnut, teak, mahogany. Pitch of pine or other resinous wood

Spice – Dried coconut, nutmeg, cinnamon, cloves, liquorice, tonka, vanilla, black pepper. Dried tobacco leaves. Sodium glutamate, umami


The Provenance

These beans have been selected speciafically for their high polyphenol count.
Research has shown that these bioactive compounds are associated with distinct benefits in various areas, from improved heart health to anti-ageing. The processing protocols we developed give this cacao flavanol levels which are 60% higher than average.
The result is an intensely-flavoured cacao, loaded with health-boosting polyphenols*(ref)

Our Process

The Farmers

Sourced from a Farmer group
 Farmers – 15
Men:Women- 12:3
Average Age – 52



Carbon footprint
All beans sourced from our direct supply chain are carbon neutral.
The footprint is calculated by examining the impact of agricultural inputs, land use change, and logistics. We offset this with carbon credits to ensure our cacao is environmentally sustainable.
Polyphenol Count –  109mg GA/g
Genetic Variety – CCN-51
Bean Count – 73
Bean Weight – 138
Mould – 0.00%
Infestation – 0.00%
Slate – 1.33%
Violet – 46.67%
Moisture – 7.00%
Flat Beans – 0.27%
Foreign Material – 0.76%
Clusters – 0.00%
Broken Beans – 2.19%
Cocoa Fragments – 1.30%
Cocoa Sievings – 0.21%
Cadmium Level (ppm) – 0.324
Cocoa Butter – 49.00%

Type – Cabuya Bags
Net Weight – 69 kg
Gross Weight – 69.5 kg

Discover flavour and quality

Spices, coffee, creamy, nutty
Seram Island, The Moluccas
Fresh grass, floral, tropical fruits
Vinces, Los Rios
Fresh fruit, floral, smooth
and balanced
Masule, Bundibugyo
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