As you may know, at Silva, we take pride in our unique focus on the forest, the farmers, flavours, and the future, all while having fun. Given our affinity and practical and solid knowledge of the terrain it was time to share our insights on the hot topic of ‘agroforestry’.
The World Cocoa Conference, held in Brussels from April 21st to April 24th, offered a rich platform for cacao stakeholders globally to explore the nuances of our industry.
As we welcome the arrival of spring, we're eager to unveil some fresh additions to our lineup. Prepare to discover a variety of new flavours and profiles that promise to invigorate your senses.
Even with their distinct characteristics, specialty coffee and specialty cacao share more similarities than we might expect. This connection becomes even more apparent in the Bean-to-Bar or Specialty Cacao and Specialty Coffee 'Bean Scenes'.
The Amsterdam Cocoa Week was a bustling hub of educational sessions, keynotes, tastings, panel debates and networking opportunities Here you will find our impressions and insights along with our call to keep raising the bar.
As we embark on the journey of a new year, we are eager to reveal our ambitious plans for the upcoming months. But first and foremost we would like to express our deep appreciation for the wonderful collaboration that we have built up with you over the years in the world of chocolate.
Indulging in chocolate is more than just a guilty pleasure: it's a scientific shortcut to happiness. This has been claimed by sweet tooths all over the world, and now it's being confirmed by science. But the joy doesn't end with chocolate. Wine also contributes to the symphony of happiness
We are celebrating Silva Cacao's 5th anniversary this month. In our opinion the perfect moment to pause, look back, reflect, adapt, learn and plan ahead to continue to make a difference to Flavour, Farmers, Forests and the Future.
Amidst Peru's rich biodiversity, the cacao industry stands out, boasting genetic diversity and quality that has earned international acclaim. As cacao grows in the Amazon and Andes, Peru's unique microclimates contribute to an astonishing variety of flavors, making it a smaller but unparalleled player in the cacao world.
How do we determine which beans are high quality or which cacao boasts great flavour? How do we do quality control? Have a look behind the scenes at our quality lab.