4 products
Mangosteens only keep for a few days when fresh. Thanks to the rapid processing in the elaborate freeze-drying process, we can preserve the original flavor of the mangosteen.
Mangosteens taste sweet, slightly sour, and exotically fruity.
Mangosteen
The fruit is relatively rare and expensive because mangosteen trees grow very slowly and the fruits are delicate and difficult to transport. It is therefore considered particularly exquisite, aromatic, and luxurious ; it is not without reason that the mangosteen is also called the "Queen of Fruits ".
From the jungle salt mines in Quiche, Guatemala . Only a fraction of the world's salt is still harvested by hand ; this fact alone makes our black salt a unique specialty.
Salt harvesting can only be carried out in two months of the year, as the salt caves are otherwise flooded with water and extraction is not possible.
Black salt
By purchasing black salt from Guatemala , you support the traditional lifestyles of the indigenous population , for whom salt harvesting is one of the few sources of income.
Origin: Guatemala
Rambutans from Central America, and especially Guatemala, taste sweeter and more intense than those from Asia because they grow at higher altitudes . This allows the fruit to ripen more slowly and develop a richer flavor.
Rambutans taste similar to a mixture of lychee and grapes.
Rambutan
Our rambutans are freeze-dried with nitrogen immediately after harvesting . This preserves all the important vitamins and nutrients while maintaining the original flavor . During freeze-drying, the rambutans lose about 90% of their weight; so a pack of 28g contains almost 250g of fresh fruits!
Criollo cacao is considered the finest cacao in the world, boasting the best taste and aroma. Our cacao contains all the healthy nutrients , including the essential cacao butter that makes chocolate and hot chocolate so creamy.
Criollo cacao can often only be harvested once a year, while commercial varieties like Forastero or Trinitario can be harvested two or even three times a year. This makes Criollo cacao much rarer and not available everywhere.
Criollo Cocoa
All cocoa varieties are grown, harvested, and processed according to the highest quality standards . The cocoa beans are harvested by hand and slowly fermented at around 40 degrees Celsius. This low processing temperature allows the cocoa to develop more aroma .
Unlike industrial production, where only speed matters, ordinary cocoa often tastes bitter and is not easily digestible.
Only a fraction of the world's coffee harvest consists of the high-quality Arabica beans we use for our coffees. Only the best, fully ripened coffee cherries are processed. Harvesting is therefore particularly labor-intensive . Coffee farmers have to harvest the same plant several times because the coffee beans don't ripen at the same time.
Arabica coffee from Guatemala is therefore even rarer ! Guatemalan coffee impresses with its diverse flavor profile. There are eight major coffee-growing regions in the country, each with its own distinct character . Roasted coffee from Guatemala is never boring !
Coffee
Arabica coffee contains significantly less caffeine than conventional Robusta beans. This means you can enjoy Arabica coffee without worry at any time of day . The slow and gentle drum roasting process, overseen by our master roasters, ensures that the flavor profiles and aromas can fully develop .
In contrast, industrial coffee production uses high heat for roasting, which often burns the coffee and therefore makes it taste bitter.
