These rare beans are not only known for their bright color and complex flavor range, but also for their scarcity. Criollo cacao trees less resistant to diseases and pests which are therefore now limited their availability. The Criollo beans are unmatched quality and taste.
Although it originated in the Amazon Basin in South America, it is now the most common variety and is cultivated for the mass production of chocolate. The Forastero is the most resistant to diseases.
A cross between Criollo and Forastero, this bean originated in the island of Trinidad. Trinitario varieties are the most predominant fine or flavour cocoa beans used in the chocolate industry today.
Nemisto offers you a total package for craft making bean to bar chocolate.
Cocoa beans, machines and training are the pillars of a successful chocolate business . We can advise you on your choice of cocoa beans and type of machinery to suit your business profile.
Cocoa farmers and cocoa cooperatives can generate more revenue if cocoa beans are converted into chocolate.
Training and advice: Bean to Bar | Cocoa beans | Selection of beans | Roasting | Cracking | Winnowing | Melangeur / Refinement | Conching | Tempering | Packaging and storage |