Today, we are the largest fine and flavor cacao processor and exporter in the Dominican Republic. No project is too small, contact us to learn more.
-min.jpg)
Highly distinctive organic profiles directly sourced from the finest regions of the Dominican Republic.
Learn More about our process with this video
Fermented, dried, roasted and crushed. It is one of the purest ways to consume cacao, with a distinctive astringent taste and crunchy texture.
Learn More about our process with this video
Natural, organic, dark, sugar-free cacao powder.
Learn More about our process with this video
Natural, organic, dark, sugar-free cacao powder.
Learn More about our process with this video
Natural, prime, premium, pressed cacao butter. It is probably the noblest vegetable fat of all and contains much of the antioxidant benefits of cacao.
Learn More about our process with this videoHighly distinctive organic profiles directly sourced from the finest cacao producing regions of the Dominican Republic.
Nibs are one of the purest ways to consume cacao, with a distinctive astringent taste and crunchy texture. Fermented, dried, roasted and crushed.
Organic single origin cacao mass profiles made from distinctive bean profiles.
Natural, prime, premium, pressed cacao butter. It is probably the noblest vegetable fat of all and contains much of the antioxidant benefits of cacao.
We partner with our customers to analyze their business goals and final results they want to obtain in their products.
Tailor-made cacao achieved by controlling and differentiating all steps of production and processing, to create unique flavors.
Physical and chemical parameter checks for all batches.
We promote the selection of the best varieties available in the country by means of grafting i.e. asexual reproduction. As a result, there are Rizek named clones that stand out for their yield and tasting qualities.
The only company in the cacao industry with a fully equipped R&D department for cacao and chocolate alongside with a traceability software developed in-house.
Sourcing from us, means counting with the highest standard of quality.
Cacao was introduced in the Dominican Republic by the Spaniards at the beginning of the XVII century. Several decades later, the French had taken over the island and planted new varieties from other Latin American colonies.
Cacao production is distributed in 28 municipalities belonging to 11 provinces in 5 regions.Cacao land ownership is essentially made-up of smallholders, where 40,000 farms belong to 35,000 families.
"Today, 40 per cent of the forests consist of cacao; and most of our rivers originate in the forested highlands. In short, cacao is one of the national treasures, and it is our duty to protect it"
-Héctor José Rizek
-min.jpg)