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Puchero Indonesia Java Criollo 75%

Puchero Indonesia Java Criollo 75%

Weight: 70 g

Regular price $12.00
Regular price Sale price $12.00
Sale Sold out
Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Fermented white cacao from hybrid varieties known as Java Criollo. Complex, creamy and milky. Notes of caramel and tropical fruit.

Ingredients: cacao beans, organic beet sugar, organic cacao butter

May contain traces of nuts, milk & gluten

Manufactured in a facility which also processes dairy

Trace Dairy

Manufactured in a facility which also processes peanuts

Trace Peanuts

Soy Free

Soy Free

Manufactured in a facility which also processes treenuts

Trace Treenut

No animal products, but sweetened with non-organic refined sugar


Manufactured in a facility which also processes wheat or gluten

Trace Gluten

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Puchero, started as a coffee roaster and then grew to include their passion for making chocolate. The co-founders Paloma and Marco, from Spain and Italy respectively created Puchero in 2015. Their roastery and chocolate factory is in the outskirts of Madrid. Three years later in 2018 inspired by the infinite nuances of cacao from around the world, they started making chocolate from cocoa beans that have been harvested and dried on the farm by small-scale producers.

Cacao Region

Java, Indonesia

The volcanic island of Java is home to over half the Indonesian population, and is in fact the world's most-populous island. It was the center of the Indonesian struggle for independence during the 1930’s and 1940’s, and the country’s capital city, Jakarta, is on its northwestern coast. Java was the first place where Indonesian coffee was grown, starting in the 17th century, and by the early 20th century, Javanese coffee had gained global popularity. Thus, the name "Java" has now become a synonym for coffee in popular culture. Unfortunately, most of the smallholder farmers tasked with growing Javanese cacao are limited to selling their crop to huge chocolate manufacturers, who pay low prices & don’t pay much attention to quality.

Cacao Strain


Java is the most populous island of Indonesia, also lending its name to one of the country’s most well-known strains of cacao. The strain is characterized by its overt smokiness and light cocoa flavor, yet full and complex body. This is in part thanks to the island’s humid and often rainy climate, which forces most Javanese farmers to actually smoke-dry their beans. Such an approach has likely been done on the island for centuries, as long as cacao has had a place on Javanese plantations. Sometime in the late 1800’s, Mesoamerican criollo cacao made its way to Java. Over time, cacaos brought to the island from other parts of the world have cross-pollinated to form a light-colored, genetically criollo-heavy cacao strain unique to Java. Combined with the smoke-drying typical of the island, Java cacao has become a regional genetic blend prized around the world.

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