Adam Bean-to-Bar Artisan crafted Chocolate

27/08/2026

100% Pure & Fine Tablea with Criollo Beans in blocks and in Cube form.

Available in 135g/box and 1kg/pack for cafe and commissary need.

26/08/2026

Our Real Vanilla Bean Paste, better than any other Vanilla Bean Paste out in the market!

Made with Whole Grade A Bourbon Vanilla Bean! Available in 130g jar.

You read it right not just seed but the whole vanilla bean in the jar! No additives like concentrate, flavorings, natural vanilla etc. Just whole vanilla bean!

18/08/2026

Your non-alcohol Vanilla needs, we got it covered!

No artificial concentrated flavoring added. Just pure vanilla!

Available in Jar, bottles, and institutional packs.

19/06/2026

Order now!

Products are limited but available:
Real Vanilla Bean Paste
Pure & Fine Tablea
70% Dark Chocolate
Sugar Coated Nibs

Unroasted:
Cacao Beans
Cacao Nibs

01/06/2026

Thank you for trusting our product, Real Vanilla Bean Paste in thick syrup consistency!

Available now in 2.5kg Instipack and 130g bottle!

20/05/2026

20/05/2026

Today is the day, don’t miss your chance, opens at 10am to 7pm. Visit us at Special Area 2A in IFEX World Trade Center to experience and taste authentic craft chocolate (high cocoa content), Pure & Fine Tablea made with Criollo beans with subtle hazelnut notes, and sugar-coated cacao nibs.

Also available: the highly anticipated, premium-quality cacao beans sought after by top chocolate makers and responsible for multiple chocolate awards, Shelled Dried Fermented Cacao Beans (Isabela Blanca) and Dried Fermented Cacao Beans.

These offerings are available only until May 23, 2026.

18/05/2026

The Whitest Brown Bean You’ll Ever Trust

How brown is your white? Isabela Blanca straight from Isabela Province, this high-Trinitario dried fermented bean wears one of cacao’s quietest disguises. Fresh from the pod, its pulp is pale, almost ghost-white. But fermentation and sun drying tell a different story. The true color emerges not as white, but as light brown, the soft tan of aged linen or raw honey.

This isn’t a flaw. It’s a signature. That pale-to-brown transition signals a bean that has shed acidity gently, developed low-bitterness, and built a creamy, nutty, almost milky-chocolate profile, rare for High Trinitario (Tested 70% Criollo Trait). In a world obsessed with dark fermentations, Isabela Blanca reminds us: The whitest beans often make the most elegant brown chocolate.

So next time you see that light-brown bean, don’t call it pale. Call it honest. And ask yourself, how brown is your white?

Available in 500g & 1kg
Unroasted, Hand-peeled dried fermented Cacao Beans & Nibs.