Raw Cacao
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Product Description
With a unique process developed by Villa Andina to control processing temperatures at all stages; our raw cacao avoids roasting and high-pressure pressing. We focus on preserving the antioxidant content naturally present in cacao.
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Origin
Ucayali, Huánuco, San Martin and Junín regions.


Process Description
1

Raw material reception, analysis and storage.
2

Selection.
3

Washing.
4

Drying (45°C).
5

Winnowing.
6

Sieving.
7

Milling.
8

Pressing (butter extraction).
9

Molding.
10

Bagging.
11

Boxing.
12

Metal detection.
1

Raw material reception, analysis and storage.
2

Selection.
3

Washing.
4

Drying (45°C).
5

Winnowing.
6

Sieving.
7

Milling.
8

Pressing (butter extraction).
9

Molding.
10

Bagging.
11

Boxing.
12

Metal detection.
Contact us
Leave us a message:
- (+51) 926 523 992
- info@villaandina.com
- Av. El Derby 254, office 2557, Santiago de Surco, Lima 15023, Perú