Cacao Fruit Couverture: One Fruit – two Ingredients

Exquisite sweetness from the cacao fruit

The Cacao Fruit Couverture is sweetened not with sugar, but with the juice of the cacao fruit, which is extracted from the pulp of the cacao pod. This valuable juice is gently pressed, pasteurised and concentrated in Ghana – in collaboration with the innovative company Koa.

The result is a natural fruit sweetness that not only adds new flavour components, but also provides additional income for farmers in Ghana. Koa processes the pulp, which was previously often left unused, thus creating added value in the country of origin – a model for holistic sustainability.

Wild-growing Cacao from Bolivia

The cacao beans come from the lowlands of the Bolivian department of Beni, near the border with Brazil. This is where the rare, wild-growing ‘Beni Silvestre’ cacao grows, which is harvested by indigenous families from the community of Baure.

Harvesting is done in the traditional way: the collectors reach the remote collection areas on foot, by boat or by motorbike. They ferment and dry the wild cacao directly in the rainforest – a task that requires patience, knowledge and a connection to nature.

Since 2005, Felchlin has maintained a close partnership with the local company Sumar Ltd., which purchases the beans to the highest quality standards. This collaboration strengthens the local economy and contributes to the preservation of the ecologically valuable cacao islands.

Combined in a distinctive couverture

Cacao Fruit Couverture combines Bolivian cacao beans with cacao fruit juice, opening up a whole new dimension of flavour.

The stylish, strong cacao is infused with bold and multi-layered fruity notes. The traditional process brings out the richly fruity bouquet of grapefruit, pineapple and blackberries, whilst enhancing the delicate roasted notes of espresso.

Accompanied by harmonious black tea, the long-lasting finish makes this quite exceptional and rather surprising Grand Cru couverture an unforgettable experience.