PRODUCTS

Value

Ecuador is globally recognized as the origin of Fine Flavor cocoa. And our sourcing programs across the country allow manufacturers to develop exclusive formulations based on differentiated aromatic profiles influenced by the biodiversity of the Amazonian and Coastal regions.

Scope

Carr-Ller Global Trade sources premium Ecuadorian cocoa through an established network of producers. Our portfolio covers the full range — from raw beans to semi-processed and finished ingredients handled directly at origin.

Trust

Through structured quality control and alignment with EU standards, Carr-Ller operates as a reliable origin partner for long-term ingredient supply. From fermentation and drying to selection, roasting, grinding and pressing, every stage is managed to ensure optimal product differentiation.

Cocoa Beans

Carefully selected fine-flavor cacao beans, fermented and sun-dried to preserve natural aroma.

Carr-Ller supplies Fine Aroma cacao (Arriba Nacional) —recognized for its distinctive floral and fruity sensory notes —widely used in premium chocolate manufacturing and specialty chocolate development.

For clients seeking a greater cost-effective alternative, we also offer CCN-51 cacao. Both varieties are available in organic and conventional forms, suitable for chocolate manufacturing, cocoa processing, or ingredient development.

Macambo (Theobroma Bicolor)

A unique and exclusive Amazonian species, Macambo offers a distinctive sensory and nutritional profile, positioning it as a high-value specialty ingredient for innovative food, nutraceutical, and gourmet applications.

Our Macambo is carefully sourced from a specific region of the Ecuadorian Amazon rainforest. And, unlike conventional cacao, Macambo features light-colored seeds, a naturally mild and nutty flavor profile, and significantly lower bitterness, making it ideal for premium/gourmet applications seeking true product differentiation.

Violet Cocoa

Fine 22-25% violet powder

Distinctive violet cocoa derivatives processed from Ecuadorian beans, naturally expressing a unique coloration that results from the presence of polyphenols preserved through a controlled fermentation process.

They preserve the bean’s naturally occurring phenolic compounds, which contribute to its characteristic fruity nuances and unique color expression.

It is a particular market differentiation for manufacturers seeking a specialty ingredient for product innovation and high-value applications.

Cocoa Nibs

Fermented, naturally dried, lightly toasted, and shelled cacao beans. Intense, bitter with fruity, floral and nutty notes.

Cocoa nibs are produced from roasted and cracked beans, delivering intense cocoa flavor and natural crunch while preserving the bean’s original aromatic complexity.

These fragments of cocoa are widely used across premium food applications due to their rich sensory profile and natural nutritional value. Ideal for energy bars, artisanal chocolate, fine pastry, ice cream, and products. They are naturally high in magnesium, iron, and antioxidants. No sugar, no gluten – 100% pure cocoa.

Cocoa Mass/Liquor/Paste

Ground roasted nibs forming a thick, aromatic paste with natural cacao flavor.

Cocoa mass is produced by grinding roasted nibs into a thick, aromatic paste that preserves the full intensity of Ecuadorian cocoa.

It represents the core ingredient for chocolate manufacturing, forming the base for chocolate, couvertures, coatings, fillings, and confectionery products.

Carr-Ller supplies cocoa mass derived from carefully selected fermented beans, ensuring consistent flavor development and stable fat content for industrial chocolate production.

Available in blocks, drops, or coin formats to suit different industrial processing requirements.

Cocoa Butter

Natural vegetable fat obtained by pressing cacao mass.

Natural cocoa butter obtained by pressing cocoa mass. It is the purest fat derived from the bean, producing excellent stability properties.

Cocoa butter plays a fundamental role in premium chocolate manufacturing, contributing to smooth texture, glossy appearance, and optimal mouthfeel. It is as well as used in natural cosmetics, pharmaceuticals, and skincare formulations.

Cocoa Podwer

Finely pulverized cacao cake obtained after butter extraction.

Cocoa powder is obtained by finely milling cocoa cake after the extraction of cocoa butter, resulting in a concentrated cocoa ingredient with balanced flavor and color.

Our cocoa powder preserves the characteristic profile of Ecuadorian fine-flavor and is available in natural and Alkalized versions at:

* 10-12% fat
* 22-25% fat

These variations allow manufacturers to select the most suitable specification for different applications such as chocolate beverages, bakery products, pastry and confectionery, and industrial food formulations.

Finished Chocolate Products

Blend of cacao paste, cacao butter and sugar. 50% / 75% / 80% / 90% / 100% pure chocolate. Or any product development.

Through R&D laboratory and production facilities, Carr-Ller supports the development and manufacturing of customized chocolate products tailored to specific client requirements.

This includes the collaboration on projects from concept to finished product, including bulk formulations, retail- ready bars, confectionary products, or exclusive private-label assortments.

Andean Super Foods

Beyond our core expertise in fine cocoa derivatives, Carr-Ller Global Trade provides access to a select portfolio of Andean ingredients, including superfoods like quinoa, sacha inchi, lupin, maca to exotic fruits and/or other functional raw materials.

Through producer networks across the Andean region, we are able to source, consolidate, and deliver region-specific products under the same operational framework that defines our supply programs.

This enables European manufacturers to work with a single institutional partner for premium Andean origin ingredients — ensuring consistency and alignment with EU standards.

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