What is the cocoa percentage of 65% Cacao Café arábico y cardamomo?

65% Cacao Café arábico y cardamomo contains 65% cocoa, classified as dark chocolate.

Where do the cocoa beans in 65% Cacao Café arábico y cardamomo come from?

The cocoa beans in 65% Cacao Café arábico y cardamomo are sourced from Hacienda Limón, Ecuador.

Which cocoa bean variety is used?

65% Cacao Café arábico y cardamomo is made with Arriba Nacional cocoa beans, a variety prized in single-origin chocolate for its distinctive aromatic profile.

How big is a single 65% Cacao Café arábico y cardamomo bar?

A single 65% Cacao Café arábico y cardamomo bar weighs 75 grams.

Has 65% Cacao Café arábico y cardamomo won any awards?

65% Cacao Café arábico y cardamomo has been recognised at: International Chocolate Awards European 2026 Silver.

Where can I buy 65% Cacao Café arábico y cardamomo?

65% Cacao Café arábico y cardamomo is made by KAICAO. KAICAO sells directly through their website at https://kaicaochocolate.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan 65% Cacao Café arábico y cardamomo in the Chof app.

65% Cacao Café arábico y cardamomo, KAICAO

65% Cacao Café arábico y cardamomo

KAICAO is a dedicated bean-to-bar chocolate maker operating out of the heart of Madrid, Spain. As a small-batch producer, they focus on the entire transformation of the cocoa bean, from raw material to finished bar. Their philosophy centers on transparency and purity, ensuring that the inherent character of the cacao remains the protagonist in every creation.

Utilizing beans sourced from Hacienda Limón in Ecuador, the makers employ a light roast to preserve the delicate nuances of the origin. The cacao is refined in a melanger to achieve a velvety texture, intentionally excluding additives like lecithin, vanillin, or vegetable fats. The addition of whole cane sugar provides a subtle, molasses-like sweetness that perfectly frames the earthy Arabica coffee and the bright, floral notes of the cardamom.

The soul of this bar lies in its meticulous post-harvest handling. The beans undergo a carefully controlled fermentation process in wooden boxes, followed by natural sun-drying on raised beds. This traditional approach ensures that the beans reach the Madrid laboratory in peak condition, allowing the craftsmanship to shine through in a profile that balances the depth of Ecuadorian cacao with the piquant complexity of high-quality spices and coffee.