Cacao Fino de Aroma, as defined by the International Cocoa Organization (ICCO), mostly grows in Colombia, Ecuador, Venezuela, and Peru. The soil composition of these countries gives the cocoa unique aromas and scents.

Only 8% of the world's cocoa is Fino de Aroma

Cacao Fino de Aroma is defined as the rarest cocoa in the world because it comes from the union of two very particular types of cocoa, the Trinitario, and the Criollo. These two cocoa types have entirely different scents than those of the Forastero, the most widespread and widely used type of cocoa.

Criollo is the first cocoa discovered by the Conquistadores

The special scents of Cacao Fino de Aroma used by Cioccolatitlaiani are the result of particular climatic conditions, and of a soil composition present only in Colombia, Ecuador, and other Latin American countries, but above all of non-intensive and controlled cultivation.

A cocoa plant can reach 6 meters in height

Cioccolatitaliani's Fino de Aroma cocoa has fruity aromas, hints of flowers, and a malty aftertaste that gives it recognizable strength, persistence, and flavor. There is no cocoa with a similar taste globally, which is why Cacao Fino de Aroma is classified as the finest cocoa in the world.

50% of chocolate's goodness depends on the chosen cocoa