As with wine, there are hundreds of types of cocoa. What makes the difference is: the cultivar, the growing method and the process. I always give the example of Cabernet Sauvignon: you can make table wine or Sassicaia.

Our cocoa is made from Forastero, Criollo and Trinitario beans. Some of the beans are not fermented to preserve polyphenols (the antioxidant molecules that fight free radicals). We selected it through a scientific study with the University of Teramo, where we analyzed the polyphenol content of more than 100 cocoa samples. We wanted to make sure it contained a high content of antioxidants.

Our cocoa has a bright color with reddish hues and an intense flavor that envelops the mouth in a lingering cocoa aroma.

Usually cocoa has a pH 5/5.5, so acidic like coffee. Our cocoa, on the other hand, thanks to a slight alkalinization process, has a pH 7, so neutral. We wanted it that way for two reasons:
- since it’s not acidic, it has a pleasantly bitter taste smooth and enjoyable even without added sugar.
- Is well tolerated even by those with acidity problems such as gastritis and reflux