–Customers & Collaborators–
A SMALL SELECTION OF PEOPLE WHO BELIEVE IN OUR TEAM & PRODUCTS
Anthology Coffee
Amway Grand Plaza Hotel
The Bradbury
The Cheese Lady
Crow & Moss
Custer
Dessert Oasis Coffee Roasters
Farmhouse Deli
Farrand Hall
Grocer’s Daughter
Relámpago Coffee
Mudpenny
Dwaar Chocolate
Grove
Hyperion Coffee
Joven
JW Marriott Grand Rapids
Lantern Coffee
Leon & Sons Wine
Lyon Street Café
Margeaux
Metric Coffee
Midnite Patisserie
Mike Patton Ministries
Onyx Coffee
Stovetop Coffee Roasters
Soul Chai
Public House
Speciation Cellars
Reserve Wine Bar
Right Bank Wine
Rockford Cheese Shop
Stereo Coffee
Schuil Coffee
Scorpion Hearts Club
Spirit Tea
Tanaz Hair Salon
Vesta Coffee
Z. Cioccolato
Chocolate Thunder
Mokaya
Leon’s Bagels
YellowBird Chocolate
Mocha Syrups •
Croissant Batons •
Drinking Chocolate •
Baked Goods •
Craft Beer Ingredients •
Small Chocolates •
Specialty Coffee Chocolates •
Healthy Workplace Snacks •
Hotel Turndown •
Hospitality & Conference Gifts •
Mocha Syrups • Croissant Batons • Drinking Chocolate • Baked Goods • Craft Beer Ingredients • Small Chocolates • Specialty Coffee Chocolates • Healthy Workplace Snacks • Hotel Turndown • Hospitality & Conference Gifts •
Featured Collaboration !
Featured Collaboration !
What Happens When Great Products Get Together?
Our featured collaboration is with Soul Chai. Together we created a limited edition Masala Chai Oat Latte chocolate. Try a 3-pack for a limited time!
–Press–
We specialize in the identifying, collecting, propagating, and harvesting of the most rare varieties of cacao. Our capabilities allow us to collect and process cacao in any form from the fresh pod, fresh seed, fermented bean, or dried bean and make it in to chocolate. This allows us to meet and teach and interact with producers wherever they are at in their experience and consult for quality and consistency from growing the seedlings to drying the bean or even making their own chocolate.
Consistently making high quality cacao products begins in the maintenance of the soil and trees.
It is then knowing when best to harvest.
And then knowing how to ferment the cacao, determining the right temperatures and agitation to develop the intended future flavors.
And then knowing how best to dry the cacao based on the fermentation profile and intended future flavors.
And then knowing how best to roast the dried beans, and then grind and refine and conch them to get the intended flavors.
Efren Maradiaga and the team are experts from Tree-to-Bar.
–Chad Morton, Head of Product for AtucúnUSA
| Milk Chocolate | Chocolate con Leche
| Milk Chocolate | Chocolate con Leche
The favorite of children of young to geriatric. Imagine what you think is chocolate and then make it waaaaay better. This isn’t candy, it’s an experienceof reintroducing what you expect and allowing real cacao to sing opera on top of it. Velvety, creamy, and gorgeous; this one wins over the crowd of any age.
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Efren Elvir Maradiaga
Founder of Atucún
Atucún Chocolateria
|
Comayagua, Honduras
|
+504 9461-6492
|
Atucún Chocolateria | Comayagua, Honduras | +504 9461-6492 |
Follow Atucún_Chocolatería on
INSTAGRAM
Shin Fujiyama Visits Atucún Chocolatería
Making History
AtucúnUSA now delivers Fino de Aroma Cacao from Honduras.
With precise and artful fermentation and processing, the quality of our cacao and chocolate must be experienced.
B2B & Wholesale
Interested in products created by the craft of tree-to-bar cacao?
We can create unique fermentation protocols to make you unable to be copied by anyone in your market, provide a product that makes you stand out, and innovate to create something truly original.
Cacao Beans
Cacao Nibs
Cacao Butter
Cacao Powder
Chocolate Liqueur
Chocolate Bars
Coffee Bars
September was a great month for getting some news out about the first inaugural Michigan Chocolate Fest, our recent win at the International Chocolate Awards, and news about an upcoming partnership with JW Marriott Grand Rapids.