WOW!
GREAT
CHOCOLATE!
CHOCOLATE
Specialty chocolate begins long before the bar
When we talk about specialty chocolate, or bean to bar, we are referring to a way of understanding chocolate. We directly select origin cacao beans and transform them into chocolate, carefully controlling every stage of the process. This allows us to work with high-quality cacaos, respect the personality of each origin and create our own unique flavour profile.
At Eukarya, we combine cacao beans from selected origins, sourced from Peru, Madagascar, Indonesia, Ecuador and Tanzania. The result is a smooth, pleasant and balanced chocolate, with a first note of acidity, a hint of bitterness, and nuances of wood, nuts and a slightly smoky profile. We work exclusively with cacao and a very small amount of sugar, the minimum necessary, to preserve the unique character of each origin.
Chocolate is a living experience. Each origin, each harvest and each elaboration tells a different story. At Eukarya, we work so that each bite brings you closer to the origin of cacao and to its full potential.
Recognising work
with Cocoa
The way of understanding single-origin cocoa and bean to bar production has been recognized in the first edition of the Bean to Bar España Awards, a competition that highlights chocolate made from bean to bar using fine and traceable cocoas.
A RECOGNITION THAT REINFORCES EUKARYA’S COMMITMENT TO QUALITY, TRACEABILITY, AND EXCELLENCE AT EVERY STAGE OF THE PROCESS.
Each origin, a way
of understanding cacao
The flavour of chocolate begins long before it reaches our workshop. Each origin offers a unique way of expressing cacao: the climate, terroir, biodiversity, cultivation, fermentation and drying process directly influence the aromas and final texture.
Our origins
Peru
Amazonas Awajún
Cocoa from smallholdings in the heart of the Amazon rainforest, grown by Awajún indigenous communities. A vibrant and expressive origin, with notes of strawberry, tropical fruit and macadamia.
madagascar
Sambirano, Bejofo Estate
Cocoa from the Sambirano Valley in north-western Madagascar, a humid tropical environment that produces a fresh and vibrant profile. Notes of citrus, red berries and praline.
Indonesia
Java, Kendeng Lembu
Cocoa from historic plantations surrounded by tropical and volcanic landscapes. An elegant and balanced origin, with notes of coffee, wood and whisky.
Ecuador
Amazon region, Napo
Cocoa from the Kichwa communities of the Kallari cooperative, grown in small-scale agroforestry systems. A delicate and aromatic profile, with notes of flowers, passion fruit, hazelnut and a creamy texture.
Tanzania
Morogoro, Kilombero Valley
Cocoa from small local producers in an area rich in biodiversity, near the Udzungwa Mountains. A vibrant and fruity origin, with notes of apricot, mandarin and a creamy finish.
WHERE DOES
THE NAME
EUKARYA
COME FROM?
Eukarya comes from the cells that make up the shell of the cocoa: the eukaryotes; and it highlights the product’s origin and essence.
