Just like wine and coffee, cacao has a wide range of flavours, aromas and textures, resulting in endless possibilities for chocolate makers. There are many factors that affect the flavour profile of cacao, such as terroir, variety, fermentation, transport, storage, handling and of course, the crafting skills of the chocolate makers.
Silva selects premium cacao, or specialty cacao, that grows in unique geographic microclimates, or terroirs. These climatic conditions in combination with a controlled harvesting & fermentation protocol, and a carefully controlled supply chain, result in distinctive and unique flavour profiles. Looking for a cacao that isn’t listed on below? Looking for a special micro-lot? Reach out to our team for customized support and tailored solutions.