Királyi Pál u. 6., 1053 Budapest, Hungary
Open: M-F: 10:30-13:00 and 13:30-18:30 Sa: 12-18
Factory, orders: +36 30 5044 294, +36 30 6831 228
Shop: +36 30 814 8929 e-mail
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We buy our beans from a Venezuelan farming family, who endavour to find and preserve precious kinds of cocoa and save them from being forgotten or extinct.

Fine cocoa trees need good care and attention as do other types of fruit trees. The small, fragile flowers that grow directly on the trunk of the tree will turn into many cocoa pods throughout the year.

Cocoa pods are of many shapes, sizes and colours. The most valubale criollos are usually green or yellowish with identifiable grooves or very smooth skin. The leaves of the tree are very durable and flexible. When being cut off, they are used as a green fertiliser below the trees.

A ripe cocoa pod holds about one or two handful of ripe cocoa beans under the fleshy skin of the fruit. The white fruit flesh that covers the beans in a thin layer is reminescent of peach and sugar melon.

The most common cocoa beans are deep purple inside, the best and least common are white, such as Porcelana or Guasare that can be seen in the picture. The chocolate that is made from these rare beans by careful craftspeople is very mild, with a light colour almost like a milk chocolate.

During a harvest the beans together with the flesh are scooped out of their pods and trasnferred into fermentation boxes. They remain here for 3-7 days, depending on their kind and quality, while regularly being stirred. Generally speaking, good quality beans are less "worked at" in every stage of processing.

After fermentation, the beans are dried in the sun to get rid of the excess water content. The remaining moisture will be taken out during roasting and conching.

Coaoa beans are cleaned of potential foreign materials and dust after the drying period and filled into 60kg burlap sacks for shipping.