Our Story
Our journey begins in the rich soils of Guatemala, where we discovered the magic of cacao.
Inspired by its extraordinary health benefits, we founded Rigello to share this gift
with the world.
With every seed we plant and every harvest we reap, we strive to honor the land and the people who make our organic superfoods possible.
We share our story – from our farms to you – because to us,
stories are meant to be tasted.
What Makes Us Different
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Farm-to-Consumer Approach
Rigello's dedication to premium cacao is reflected in its farm-to-consumer strategy, emphasizing taste, principled cultivation, and an unwavering commitment to sustainability.
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100 % Traceability and Transparency
Through its supply chain ownership, Rigello ensures 100% traceability, managing the cacao process for quality, sustainability, and social responsibility
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Sustainable Community Collaboration
Rigello prioritizes eco-friendly methods, collaborates with communities for fair treatment, and strives to improve living conditions.
Our Products
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Cacao Butter
Regular price From $13.50 USDRegular priceUnit price / per -
Cacao Nibs
Regular price From $11.50 USDRegular priceUnit price / per -
Cacao Powder
Regular price From $12.50 USDRegular priceUnit price / per
From Seed To You
Each step is essential in creating the distinct flavor and texture of each product. By carefully controlling each step of the process, we can create high-quality products that can be used in a variety of ways.
Learn every step of the process below:
Harvesting and Fermentation
Cacao pods are harvested from the cacao trees and the seeds, also called beans, are removed from the pods. The cacao beans are fermented for several days. This process helps to develop the flavor of the cacao.
Drying and Roasting
Following the fermentation process, the beans are sun-dried, which aids in their preservation for storage. Once the beans are dried, they're roasted to bring out the rich, complex flavors of the cacao.
Crushing and Winnowing
The crushing of the beans into smaller fragments, followed by winnowing, which is the process that separates the outer husks from the cacao nibs.
Milling, Pressing, and Tempering
The cacao nibs are crushed to create a paste known as chocolate liquor. The cacao liquor is pressed to separate the solid cacao particles - also known as the cacao cake - from the cacao butter. The cacao butter is then gathered and tempered.
Grinding and Pulverizing
The cacao cake is pulverized into a fine powder before being sifted to eliminate any remaining solid particles. This process produces cacao powder.