Kaitxo specialty coffees
We look for those special flavours and aromas in coffee-producing countries. We let ourselves be guided not only by its flavour, but also by its organoleptic profile, even by the dedication and care that coffee growers put into their coffee plantations. We look at all the details, like the altitude at which the different varieties are planted.
The work begins at the plantation, then it is harvested and roasted.
01. Coffee selection
It all starts with the selection of coffee. Our criteria for this selection are the same for coffee and cocoa. We seek direct contact with producers and, if this is not possible, surround ourselves with people who share our same high selection standards.
We profile the ideal roast curve for each coffee.
05. Roast analysis
Analysis by tasting.
Reception of the coffee in our cellar.
We pack the coffees a few hours after roasting, in special bags that include a degassing valve that prevents the entry of oxygen, to make sure they arrive with all the flavour and maintain their best characteristics.
Our specialty coffees are recognized for their taste and absence of defects.
All Kaitxo coffees are specialty coffees. What does that mean? The SCA (Specialty Coﬀee Association) establishes protocols to evaluate a coffee and consider it as a specialty coffee. Each coffee must exceed 80 points out of 100 to be a true Specialty Coﬀee.
These coffees also want to value the careful work of coffee growers in Origin, who take care of their plantations with the strictest environmental standards and with the utmost respect for their workers.
Our chocolates come from the best cocoa varieties in the world. Due to their unique nuances from usual chocolates, they offer a wide and original variety of flavours and aromas, with which you can experience new emotions.
The cocoa we use at Kaitxo comes from crops grown in excellent conditions, hence its high quality and purity. We follow a bean to bar process, an artisan technique that aims to maximize the flavour of cocoa.
How do we make our bean to bar chocolates?
01. Cacao selection
We select the beans at origin, looking for cacaos that express their maximum qualities. We also want these beans to come from responsible and fair plantations with cooperatives and families of growers.
03. Bean selection
We carry out a manual selection to clean out impurities and ensure that only the best beans reach the next step.
05. Threshing process
Process in which we separate the shell from the bean, those beans that we will use to make the chocolate.
We are almost done making a delicious Kaitxo chocolate. In molding we give it its structure, shape, shine and texture. We achieve this by carefully tempering it, following a temperature curve.
02. Receiving in our cellar
The cocoa beans arrive at our cellar.
Roasting the cocoa beans.
06. Conched and refined
For refining we introduce the cocoa in a stone mill that we call a conche. There we process it for different periods of time, depending on the variety of cocoa, until we obtain the perfect texture. This process also helps us to achieve a balance between aromas, which comes only after the volatilization of unwanted acids.
It is packed with the perfect packaging so you can enjoy the authentic Kaitxo bean to bar.
The whole process culminates in the brightness of our chocolates, their flavour and their unmistakable crack when splitting. Now it’s up to you to enjoy the pampering, care and passion that we put in each Kaitxo tablet.