Caipirolla presenta un perfil sensorial complejo y equilibrado. Destacan las notas de chocolate bien definidas, la panela, una expresión de nuez cruda y una acidez afrutada integrada, acompañadas por matices florales. Es un cacao con profundidad, frescura y una estructura elegante, especialmente interesante para chocolate fino y experiencias de degustación.

Shapaja offers a more understated and neutral profile, with a moderate presence of cocoa and chocolate, notes of roasted cocoa, a light vegetal touch, a soft floral hint, and the presence of nibs. Its balanced character makes it an interesting base for chocolate making, blends, and infused or flavored recipes.

Juanjui moves within a mature and sweet register. Brown fruits, panela, nutty notes, and hints of preserved fruit stand out. On the palate, it maintains that warm and approachable character, with low astringency and a pleasant profile, ideal for smooth and elegant tablets.

Huaja combines an intense nose of chocolate and brownie with a more vibrant palate, marked by an initial fruity acidity, woody notes, and a very polished feel, without astringency or bitterness. It is a sophisticated and well-rounded profile, very suitable for chocolates with a gastronomic focus and great sensory pleasure.