Chocolate made from cacao beans selected for their origin and character.
At MAANNA, we select chocolates that respect the origin of the cacao and let you taste its true flavour.
The ProcessFrom cacao bean to chocolate bar
Our chocolates are made following "from cacao bean to chocolate bar" process, carefully developing to each step. Each chocolate comes from a single origin of cacao, allowing a better understanding of how each one tastes.
We work with a single producer, LAFLOR, a brand founded in Zurich that makes bean-to-bar chocolate on a small scale.
LAFLOR only processes cacao from so-called single origins. Currently, our product range consists of six Origins distributed across five countries: Brazil, Colombia, Ecuador (two origins), Perú and Venezuela.
Tesoro Escondido — Ecuador
A nature reserve in Esmeraldas.
Cacao grown using agroforestry within a nature reserve in the province of Esmeraldas, northern Ecuador. It is produced by a cooperative of local families who, by cultivating cacao, also protect the cloud forest from deforestation.
Hacienda Limón — Ecuador
192 hectares next to the Cotopaxi volcano, with mineral-rich volcanic soil. Only Arriba, a nacional cacao variety native to Ecuador, is cultivated here, less productive than others but with a more complex aroma.
Hacienda San Cayetano — Venezuela
Family farm in Canoabo, western Venezuela, founded in 2003 by Luis Morales. His son Rodrigo grows the native Criollo of the area: a fine aroma, elegant, slightly smoky variety, with subtle acidity.
Guaviare — Colombia
Small farmers organized into a cooperative in the municipality of Calamar, in the Colombian Amazon. Some of the farms are located within the world's largest tropical national park. The cacao travels to Europe on the sailing ship "Tres Hombres", with no CO₂ emissions.
Vera Cruz Farm — Brazil
Organic farm in Bahia run by Swiss couple Roland Müller and Jennifer Tibbaut. Part of the Cabruca cooperative, which works in agroforestry to preserve the Atlantic Forest. Açaí, vanilla, pepper, and cloves grow alongside cacao. 22 hectares are a protected nature reserve.
Piura Bianco — Peru
Founded in 2005, the Norandino cooperative brings together more than 7,000 families who grow cacao, coffee, and sugar cane in northern Peru. All Norandino producers are certified organic and fair trade. laflor In Puerta Pulache, many young farmers have switched from rice or corn to cacao thanks to agroforestry systems.
The ProcessIngredients and Production
Laflor chocolate is made with few ingredients, most of them from organic farming.
Cacao, cacao butter and other ingredients are carefully selected to respect the flavor of each origin. And although not all references have European organic certification, they are all produced with organic ingredients and responsible processes.
The result is chocolates with their own identity where cacao is recognized in every bar.
Because just like coffee, cacao expresses its origin. The climate, variety, and the fermentation and drying process are what define how each chocolate tastes.
How to enjoy cacao
The same cacao in different formats, so you can discover it at your own pace.
