Crafted From Origins, Perfected For Makers.
Every product we offer is a continuation of the rituals that shaped it, from volcanic beans to pure butter and cacao powder crafted for excellence. This is where origins become ingredients, and ingredients become craft.
Fermented Cocoa Beans : The Origin of Every Ritual
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![High quality Indonesia Java origin cocoa beans drying in a solar dryer house, with farmer sorting fermented beans]()
Java - Volcanic Majesty
Golden caramel, warm smoke, tobacco echo, clove finish.
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![High quality Indonesia Bali origin cocoa beans sun dried by local farmer in traditional Balinese courtyard, showing fermented beans spread for drying.]()
Bali - Sacred Isle
Bright berries, soft vanilla, silky tropical sweetness.
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![High quality Indonesia East Nusa Tenggara cocoa beans sun dried on wooden racks, with local farmer inspecting fermented beans under bright tropical light.]()
East Nusa Tenggara - Highland Sun
Grapefruit sharpness, sun-kissed apricot, warm bread finish.
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![High quality Indonesian East Kalimantan cocoa beans being sun dried on bamboo racks, with a local farmer hand sorting fermented beans outdoors.]()
East Kalimantan - Rainforest Depth
Dark fruit, roasted mokka, lingering rummy warmth.
Our Natural Cocoa Butter is crafted through gentle pressing of single-origin fermented beans, separating the pure golden essence that defines the body and soul of fine chocolate. Its texture is smooth and silky, with a soft ivory tone and natural aroma that reflects the richness of its origin. This butter melts cleanly and evenly, providing the perfect foundation for chocolate tempering, ganaches, and cosmetic applications that demand purity and precision.
Applications
Chocolate tempering, couverture, pralines, ganaches, bars and tablets, fillings, cosmetics, skin care, lip balms, vegan butter alternatives, ice cream, frozen desserts, and premium confectionery.
Packaging : 25 kg box
Shelf life: 24 months
Cocoa Butter - Pressed to Purity
Our Cocoa Mass is crafted from 100% pure cocoa, made from carefully roasted and fermented beans, ground into a smooth, aromatic paste that captures the soul of Indonesia’s finest terroirs. Its deep, natural flavor enhances the intensity and body of any chocolate creation.
Perfect for refining your own recipe, it brings richness and depth whether used in bean-to-bar chocolate, pralines, ganaches, or ice cream bases, giving a darker tone and a more defined cocoa character that speaks of volcanic soil and rainforest origins.
Applications
Bean-to-bar chocolate, couverture, pralines, ganaches, bars and tablets, chocolate fillings, ice cream and gelato, frozen desserts, bakery, pastry, truffles, coatings, and artisan drinking chocolate.
Packaging : 25 kg box
Shelf life: 24 months
Cocoa Mass : The Soul of Chocolate
From Essence to Creation: The Art of Cocoa Powder
Each creation begins here, where the essence of cocoa takes its final form as fine powder. Through precise pressing and careful separation, what was once cocoa mass becomes two paths of expression, butter for body and powder for soul. In this transformation lies the quiet alchemy of chocolate-making, where balance, patience, and craft turn humble beans into an instrument of flavor and art. Every grain of powder carries within it a memory of its volcanic roots, whispering stories of heat, rain, and earth.
Our cocoa powder carries the deep echoes of Indonesia’s volcanic soil, revealing its richness through color, aroma, and flavor balance. Crafted from fermented beans and refined with consistency, it transforms every chocolate, drink, and pastry into a story of origin and artistry. The texture is fine yet alive, capable of capturing both the lightness of air and the depth of earth. This is not just an ingredient, it is the language through which flavor speaks, the foundation upon which every creation stands.
Whether natural or alkalized, each variant embodies a different rhythm, one bright and lively, the other smooth and rounded, both made to perform flawlessly in every professional creation. Our powders are not merely produced, they are composed, each one shaped by terroir, technique, and the timeless pursuit of excellence. To understand cocoa powder is to understand contrast, harmony, and the pursuit of perfection in its simplest form.
“Life is like chocolate, it’s the bitterness that makes it sweet.”
— Jacques Torres
Cocoa Powder : Volcanoes Spirit 6-9%
pH: 5.0–6.0
Available in: 25 kg bag
Shelf life: 24 months
Best for: Natural chocolate cakes, rustic brownies, classic sponge, artisan cookies, pure hot cocoa, gelato naturale, dry bakery mixes, and nostalgic chocolate drinks where clean cocoa clarity matters.
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Born from Indonesia’s volcanic heart, this cocoa powder carries the pure essence of untouched nature. It opens with a sharp yet clean cocoa note, earthy and bold, revealing a character that feels free from modern interference. Each fine particle holds the taste of soil after rain, a quiet pulse of creation that defines true origin and cocoa clarity.
The first impression is bright and honest, like the first time you opened a jar of pure cocoa in a family kitchen. It awakens memories of baking days filled with the smell of flour and butter, and the soft echo of laughter before the first bite of cake. It feels simple, unpretentious, and true.
Its fine particle size allows smooth blending, ideal for natural chocolate cakes, rustic brownies, classic sponge, artisan cookies, pure hot cocoa, and even gelato and dry bakery mixes. It gives depth without heaviness, balance without excess. The powder dissolves evenly, leaving no residue, only the clarity of real cocoa untouched by additives.
Volcanoes Spirit is for those who chase authenticity, for artisans who believe that true flavor begins where the earth ends and craft begins, when clean cocoa speaks for itself.
“True luxury is silence, the kind that only nature leaves after the final sip.”
Cocoa Powder : Archipelago Harmony 6-9%
pH: 6.8–7.2
Available in: 25 kg bag
Shelf life: 24 months
Best for: Smooth chocolate beverages, stable pastry glazes, biscuit doughs, confectionery fillings, gelato bases, and any recipe that requires gentle cocoa depth without dominating other flavors.
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This powder captures the balance of Indonesia’s islands, each note in quiet harmony with the next. With a 6-9% fat content, it is smooth and mild, moving easily between clear cocoa depth and gentle creaminess, blending into both sweet and savory recipes without ever feeling heavy or overpowering.
It feels like early mornings in a coastal bakery, when the air still smells of roasted cocoa and rising dough. The kind of morning when someone hands you a cup of hot chocolate, and the world slows down for a moment. Familiar, comforting, and quietly unforgettable.
Its rounded profile gives quiet versatility across recipes, creating a calm, stable base that lets other ingredients shine. It is ideal for smooth chocolate beverages, biscuit doughs, pastry glazes, confectionery fillings, and gelato bases that need gentle cocoa color and flavor without losing their own character.
Archipelago Harmony is cocoa defined by balance, crafted for makers who find poetry in precision and comfort in a powder that supports their ideas instead of overshadowing them.
“When the islands meet, flavor no longer competes, it finds its harmony.”
Cocoa Powder : Mountain Ember 10-12%
pH: 5.4–6.7
Available in: 25 kg bag
Shelf life: 24 months
Best for: Artisanal brownies, rich chocolate truffles, dense mousses, premium gelato bases, and deep-flavored cakes that require high cocoa solidity and stable flavor under heat. Perfect for makers seeking a warm, roasted backbone that holds its character in baking and confectionery.
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Shaped in highland farms brushed by morning mist, this cocoa powder carries the quiet strength of its altitude. At 10-12% fat, its flavor opens broad and steady, with deep roasted notes that glide into a slow, warming sweetness. Kept natural and unalkalized, it preserves the honest character of the bean while refining it into a calm, reliable ember.
It recalls the familiar smell of cakes in the oven, butter melting, and cocoa filling the air. That warm haze of sweetness that made time move slower, when baking wasn’t just work but a quiet ritual of patience and love.
Its fine texture folds smoothly into brownies, truffles, and mousse, building body without heaviness. The higher fat content binds moisture, keeps structure under heat, and leaves bakes with a deep, rounded chocolate tone that feels handcrafted and dependable.
Mountain Ember is for makers who trust quiet power, a cocoa that glows steadily in the background, holding warmth, depth, and strength in every slice, bite, and spoonful.
“When darkness softens, cacao reveals the light it guards within.”
Cocoa Powder : Crimson Earth 10-12%
pH: 6.8–7.2
Available in: 25 kg bag
Shelf life: 24 months
Best for: Premium brownies, rich mousse, luxurious ganache, bold hot chocolate drinks, and high-end pastry creations.
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Crimson Earth glows in color and taste, shaped by a generous 10–12% fat body that deepens its red-brown hue and enriches its inner richness. The flavour opens smooth yet assured, layering soft cocoa bitterness with caramel warmth. Refined, warm, and expressive, it carries depth without heaviness.
It reminds you of the first time you tasted molten chocolate in a freshly baked cake, still warm and soft in the center. That first spoonful that felt both comforting and new, carrying the scent of sugar and heat that made you close your eyes for a second.
Its deep crimson body brings richness and warmth to every creation, giving brownies a dense chocolate glow, mousse a fuller depth, and ganache a bold, luxurious backbone. The powder melts effortlessly into bold hot chocolate drinks and elevates high-end pastry creations with a warm, expressive cocoa character that stays stable under heat.
Crimson Earth is crafted for the bold, for makers who want flavour to speak through colour and texture, a powder that leaves an impression before a single word is said.
“Delicacy is a quiet promise, kept only by those who honor flavor.”
Cocoa Powder : Golden Equator 10-12%
pH: 6.8–7.2
Available in: 25 kg bag
Shelf life: 24 months
Best for: Premium gelato, silky pastry creams, barista-style cocoa beverages, glossy dessert sauces, and bakery applications that require bright color, smooth texture, and refined single-origin flavor.
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Golden Equator carries the quiet glow of Indonesia’s fertile lands, where sunlight and soil shape a naturally balanced flavor. Its cocoa profile is smooth and warm, with gentle caramel sweetness and soft cereal notes that settle in with effortless grace.
It feels like standing in a morning kitchen, sunlight spilling through curtains, the scent of pastry and chocolate blending in the air. That moment when everything feels simple, golden, and at peace with itself.
Its balanced profile brings clarity, brightness, and a smooth melt to any recipe. The powder dissolves cleanly into gelato bases, silky pastry creams, barista-style cocoa beverages, glossy dessert sauces, and refined bakery applications, delivering a consistent single-origin flavor that stays stable and elegant under heat.
Golden Equator is warmth shaped into clarity, a powder that brings a gentle, sunlit character to everything it touches.
“Joy is simple, it begins the moment cacao chooses to melt.”
Cocoa Powder : Nocturnal Shade 8-10%
pH: 7.0–8.5
Available in: 25 kg bag
Shelf life: 24 months
Best for: Black cookies and midnight pastries, dark glazes with a mirror-like finish, cocoa spray for dramatic color, gelato and ganache that need depth and intensity, and contemporary chocolate drinks with a bold, refined edge.
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This powder stands at the edge of darkness and craft. Its black tone mirrors volcanic glass, deep and flawless, while its flavor is bold, refined, and free of sharp edges. The taste carries weight and silence, like something too confident to explain itself.
It recalls the late-night hush of a kitchen, when the lights are low and only the smell of cocoa remains. The bowl still warm, the taste still fresh, that quiet satisfaction of creation before the world wakes up.
It brings structure and definition to black cookies, midnight pastries, and dramatic dark glazes. It gives gelato and ganache a mirror-like finish, and transforms cocoa sprays into bold, cinematic color. Each application gains depth, precision, and an unmistakable modern edge.
Nocturnal Shade is more than cocoa, it is confidence rendered in flavor, the quiet luxury that lingers long after the last bite.
“In the calm of the night, cacao learns how to shine without a sound.”
Start Your Cocoa Journey
Start Your Cocoa Journey
“Before you choose your cocoa, take a moment to feel its origin. Every bag you request is crafted, not picked from a list. Tell us your story and we will prepare a cocoa plan shaped just for you.”