The most famous guayusa – lush green to dark green in color. Grassy, ​​herbal, and fresh in aroma. Uniquely mild in flavor. A rapid drying process enables an authentic guayusa flavor otherwise found only in Ecuador.

As with black tea, we ferment/oxidize the leaves to achieve an earthy, slightly sweet, caramel flavor. The oxidized Guayusa retains its smooth flavor and leaves hardly any bitter aftertaste.

Ideal for use in smoothies, baked goods, and blends. Guayusa powder can be made from original green or oxidized black guayusa. It is also suitable for espresso makers.

All of our ingredients can be processed into ready-made blends according to your recipe specifications. We can also develop new and customized recipes.

Particularly in demand in beverage and supplement production! This 99.89% water-soluble dry concentrate from Guayusa has a caffeine content of 22% and an antioxidant content of 30%.

Our liquid Guayusa extract undergoes ultrasonic extraction. It is particularly flavorful and suitable for the B2C sector.

Ishpingo is the name given to the cinnamon leaf from the Amazon rainforest. It tastes and smells like cinnamon bark and can be used as an excellent substitute for cassia or Ceylon cinnamon.

The native Amazonian vanilla has a more intense flavor than the well-known Bourbon vanilla, thanks to 50% more vanillin. Vanilla odorata is a popular ingredient in tea blends or baked goods. Vanilla odorata is also a popular powder or pod.

The innovative flavor is a blend of almond, peanut, and walnut. The Inca peanut is one of the richest sources of omega-3 fatty acids and contains all nine amino acids.

Macambo, pataxte, or white cacao is Theobroma bicolor. It's excellent both as a snack for the superfood sector and as a new type of chocolate. It can be salted, chili-flavored, unprocessed, or as chocolate.

Flor de Jamaica is the name given to the hibiscus species from the Amazon. Hibiscus is excellent for tea blends.

Robusta coffee has up to 2× more caffeine than Arabica and, contrary to the claims of many industries, is significantly more aromatic and creamier in taste.

The cacao from Ecuador's Amazon basin is among the world's finest varieties and has a particularly strong aroma. Depending on your needs, we can supply the beans raw, fermented, roasted, or as nibs.

Our cocoa powder can be produced as either a fully-fatted or non-fatted powder and, due to its powerful flavor, is ideal for making your own cocoa and chocolate products.

For the production of your own chocolate products, we offer ready-made cocoa mass with 70%, 80%, 85% and 100% cocoa content.