We travel the world so you can enjoy all the pleasures of the universe of cocoa

We are committed to the terrain. Going beyond soil, climate or topography, our goal is to harness the collective wisdom of people who work together within the natural environment to ultimately give these original products their distinctive characteristics.

KANKEL ORIGINS PHILIPPINES

With this variety, I was excited by the tropical fruitiness of its palate, the exoticness of its origin and refreshing touch transported me to its source; exactly what we came to find in the Philippines.

If I can transport you to Davao, the Philippine region from which it comes, I will have achieved my purpose. The plantation is called Regalo (a word meaning present in Spanish) and it certainly represents its name in terms of quality and sensory experience.

Cacao Kankel bean_to_bar_contra filipinas

KANKEL ORIGINS PERÚ

The slight bitterness and tropical acidic touches are reminiscent of passion fruit with nuts. These were the notes that made me fall in love with this variety.
Its colour and marbling are demonstrative of its cultivation between the snow-capped mountain ranges of Mountaln and the Titicaca; an idyllic spot around 1,300 -1,500 meters above sea level. This haven is where Raúl in his Chacra produces this Peruvian variety, Chuncho. It is still used today by indigenous Matsiguenga people as a commercial exchange currency.

KANKEL ORIGINS MADAGASCAR

If there is a traveling variety, as I am, it is this one, originating from the red island of Madagascar. The amalgamation of a fruitful and fertile land cultivates the red fruit acidity that this variety embodies. The Sambirano valley of volcanic soil leaves us unrepeatable aromas unlike anywhere else in the world.
Today, the plantation belongs to a retired Swedish diplomat Bertil Akesson and is home to a cacao of unsurpassed quality. A discerning globetrotter..

KANKEL ORIGINS INDIA

Fresh and acidic, ripe mango fruit aromas intermix with a spicy woodyness. India captivates the senses and imprints everything with flavours filled with contrasts and transcendence. The British East India Company enabled the first cacao beans to travel from Indonesia to India. It is here in these small cooperatives of hardworking farmers that they have developed an agriculture which is both fascinating and amazing in equal parts.

KANKEL ORIGINS UGANDA

Elegant and complex, delicate and deep, the complexities that manifest from the varieties of this area are extremely attractive to the palate. Red fruits, honey and hazelnuts blend together to create a sensation of stewed figs and dates, culminating with subtle hints of toffee and wine fruit. In the Semuliki forest, a corner of Uganda, small cacao farms are sowing future and prosperity. It is the Pearl of Africa.

KANKEL MUCILAGE 100X 100

Inside a cob, cocoa beans are naturally wrapped in a mucilage, a pulp with a cherimoya-like fruity flavor that has flavours of both acidity and sweetness. With this we generate a
freeze-dried product that we will later combine with the fermented, dry, roasted and shelled cocoa beans in the refining and conching process. This tablet we created celebrates the union of mucilage and beans without adding sugar, just as nature would offer it to us.

KANKEL CHOCOLATE CHIPS

The slight bitterness and tropical acidic touches are reminiscent of passion fruit with nuts. These were the notes that made me fall in love with this variety.
Its colour and marbling are demonstrative of its cultivation between the snow-capped mountain ranges of Mountaln and the Titicaca; an idyllic spot around 1,300 -1,500 meters above sea level. This haven is where Raúl in his Chacra produces this Peruvian variety, Chuncho. It is still used today by indigenous Matsiguenga people as a commercial exchange currency.

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