Natural Cocoa Powder
Latamarko Natural Cocoa Powder – Pure, Authentic, and Naturally Spanish
Origin: Spain • Manufactured by Latamarko
The Essence of True Cocoa – Unprocessed, Untouched, Unmatched
Latamarko Natural Cocoa Powder is a premium-quality, non-alkalized cocoa powder produced in Spain from carefully roasted cocoa beans.
It retains the natural acidity, authentic chocolate aroma, and light brown color of the cocoa bean — offering manufacturers and artisans a truly pure ingredient for their most delicate creations.
Unlike alkalized cocoa, this powder remains in its original, natural form, preserving the authentic taste and nutritional integrity of the cocoa bean.
Its fine texture, rich aroma, and clean flavor make it the perfect foundation for chocolate, bakery, dairy, and beverage applications.
Made in Spain – Crafted with Tradition and Precision
Manufactured by Latamarko in Spain, this cocoa powder is produced through selective roasting and precise grinding, without any alkalization or pH adjustment.
This approach ensures:
- Natural pH for authentic taste
- Clean, bright color typical of untreated cocoa
- High aromatic intensity with fruity cocoa notes
- Stable performance across recipes
The result is a cocoa powder that celebrates purity and origin, connecting your products to the essence of real chocolate.
Technical Specifications – Latamarko Natural Cocoa Powder
| Parameter | Specification |
|---|---|
| Origin | Spain |
| Manufacturer | Latamarko |
| Type | Non-alkalized Cocoa Powder |
| Color | Light to medium brown |
| pH Value | 5.2 – 5.8 |
| Fat Content | 10 – 12 % |
| Moisture | ≤ 5 % |
| Ash | ≤ 8 % |
| Fineness (200 mesh) | ≥ 99 % |
| Flavor | Pure cocoa, slightly acidic |
| Aroma | Fruity chocolate |
| Microbiological Load | < 5,000 CFU/g |
| Certifications | ISO, Halal, Kosher, EU Food Grade |
Produced and tested in Spain under strict European safety and quality standards.
Color and Appearance
Latamarko Natural Cocoa Powder has a light to medium brown tone, making it ideal for applications where a natural and bright chocolate appearance is desired.
Its color intensity depends on dosage, creating everything from soft beige hues in dairy drinks to rich golden-brown tones in cakes and biscuits.
Visual Highlights
- Light brown, elegant and natural
- No artificial coloring or alkalization
- Stable under moderate heat and baking
- Ideal for clean-label formulations
Flavor and Aroma – Pure and Authentic
Unlike alkalized varieties, this cocoa retains its natural cocoa acidity, giving it a bright, fruity flavor profile with subtle bitterness.
It’s the perfect choice for formulators who want a clean-label, minimally processed ingredient.
Tasting Notes
- Authentic cocoa flavor with natural acidity
- Hints of fruit and floral notes
- Balanced bitterness for depth and complexity
- Natural aroma reminiscent of roasted cocoa beans
Its natural taste allows it to shine both as a main flavor and a complementary base for other ingredients such as vanilla, dairy, or coffee.
Applications Across Food Industries
1. Bakery and Pastry
Perfect for cakes, muffins, and cookies requiring a soft color and authentic flavor.
Its natural acidity interacts beautifully with leavening agents like baking soda, producing ideal rise and texture.
2. Chocolate and Confectionery
Adds bright cocoa notes and soft flavor to compound coatings, truffles, fillings, and chocolate bars.
Ideal for formulations emphasizing clean, natural ingredients.
3. Ice Cream and Dairy Desserts
Provides light brown tone and authentic chocolate flavor to ice creams, milkshakes, yogurts, and mousse desserts.
4. Instant Beverages and Cocoa Drinks
Dissolves easily in hot milk or water, producing a light, aromatic cocoa beverage with a naturally fruity taste.
5. Breakfast Cereals and Bars
Enhances flavor and color in granola, coated cereals, and protein bars without adding alkalized bitterness.
6. Health and Nutrition Products
Suitable for protein powders, nutraceuticals, and organic mixes that emphasize natural, clean-label ingredients.
Performance Advantages
- 100% natural, non-alkalized composition
- Clean flavor with authentic cocoa acidity
- Excellent interaction with baking soda (for rise in cakes)
- Fine texture and dispersibility in dry mixes
- Stable flavor and consistent color
- Perfect for clean-label or organic formulations
Comparative Overview
| Feature | Natural Cocoa Powder (Latamarko) | Alkalized Cocoa Powder |
|---|---|---|
| Color | Light to medium brown | Dark brown to black |
| pH Range | 5.2 – 5.8 | 7.2 – 8.2 |
| Flavor | Bright, fruity, authentic | Smooth, mellow |
| Bitterness | Moderate | Low |
| Leavening Reaction | Reacts with baking soda | Neutral |
| Applications | Cakes, drinks, dairy | Chocolate, coatings |
Latamarko’s natural variety delivers authentic taste and clean appearance, especially valued by bakers and beverage formulators.
Sensory Profile
| Attribute | Description |
|---|---|
| Color | Light brown, bright |
| Aroma | Fruity, natural cocoa |
| Taste | Slightly acidic, authentic |
| Texture | Fine, smooth powder |
| Mouthfeel | Clean and light |
| Aftertaste | Pleasant cocoa finish |
Processing and Quality Assurance
Each production batch is monitored from bean selection to packaging:
- Roasting: Gentle heat preserves natural aroma.
- Grinding: Micronization ensures smooth texture.
- Sieving: Guarantees uniform particle size.
- Testing: pH, moisture, and microbiological checks ensure compliance.
- Sensory Review: Each lot is tested for flavor, color, and aroma stability.
A Certificate of Analysis (COA) accompanies every shipment.
Sustainability and Sourcing
Latamarko sources its cocoa beans from sustainably managed farms in Africa and South America.
Its Spanish production facility follows EU environmental directives, focusing on:
- Energy-efficient roasting
- Low-emission production lines
- Minimal waste processing
- Full traceability from bean to finished product
The result is a natural cocoa powder that supports both flavor purity and ethical responsibility.
Packaging and Storage
- 25 kg paper bags with PE inner liner
- Shelf life: 24 months (below 25 °C, humidity < 65%)
- Storage: Cool, dry, and odor-free environment
- Keep away from sunlight and moisture to preserve aroma and flavor.
Each export includes:
- Certificate of Origin (Spain)
- Health Certificate
- Certificate of Analysis
- Specification Sheet
Recommended Dosage
| Application | Use Level |
|---|---|
| Bakery & Cakes | 4 – 8 % |
| Ice Cream & Dairy | 2 – 5 % |
| Instant Beverages | 5 – 10 % |
| Chocolate & Fillings | 3 – 6 % |
| Protein & Nutrition Mixes | 1 – 4 % |
Dosage may be adjusted according to desired color and flavor intensity.
Certifications and Safety
Latamarko Natural Cocoa Powder complies with:
- ISO 9001 & 22000
- HACCP & GMP
- EU Food Safety Regulations (EC 852/2004)
- Halal and Kosher Certification
All heavy metal and microbiological parameters conform to European food safety standards.
Ideal for Clean-Label and Organic Lines
Because it’s non-alkalized and additive-free, this cocoa powder is the ideal base for:
- Organic-certified products
- Natural chocolate and bakery lines
- Functional and health-conscious formulations
Its simple ingredient list — 100% cocoa powder — appeals to consumers looking for transparency and authenticity.
Conclusion – Pure Cocoa, Pure Excellence
Latamarko Natural Cocoa Powder (Origin: Spain) represents cocoa in its purest form — untouched, unalkalized, and naturally flavorful.
Its delicate acidity, light brown hue, and fresh chocolate aroma make it a versatile ingredient for everything from artisan desserts to industrial food systems.
For brands that value authenticity, clean-label integrity, and European quality, Latamarko delivers the natural standard the industry trusts.
Pure cocoa. Purely Spanish. Purely Latamarko.
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