ofi’s deZaan brand launches single origin cocoa liquor range targeting fine flavour consistency at scale
ofi (olam food ingredients) has introduced three new single origin cocoa liquors under its deZaan brand, sourced from Papua New Guinea, Uganda and the Dominican Republic. The range is designed to deliver the complex sensory profiles characteristic of fine flavour cocoa – as defined by the International Cocoa Organization (ICCO) – at commercial production volumes.
The ICCO defines fine flavour cocoa as cocoa “characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes,” arising from the interaction of genetic composition, growing environment, plantation management, post-harvest practices, and bean integrity. Replicating this profile reliably at industrial scale has long presented a technical challenge for manufacturers.
Batch roasting as a precision tool
Central to the new range is ofi’s application of batch roasting, a technique borrowed from specialty coffee production. Using proprietary process knowledge developed at its Koog aan de Zaan facility in the Netherlands, ofi has engineered bespoke roast profiles for each origin. This approach allows precise control over Maillard reactions and volatile compound development during roasting, enabling consistent flavour expression across large production runs.
Simon Brayn-Smith, Global Head of Cocoa Liquor at ofi, commented: “Through batch roasting and deep sensory expertise, ofi has created a range of cocoa liquors which capture the complexity of fine flavour cocoa, with the reliability and consistency that large-scale production demands.”
Origin-specific terroir and fermentation
Each liquor reflects distinct terroir characteristics, supported by tailored fermentation protocols applied in direct collaboration with farmers and suppliers.
• Dominican Republic: Volcanic soils, high rainfall and shaded mountain cultivation produce slow-ripening beans. The resulting liquor presents fresh berry and citrus notes alongside dried fruit and subtle spice and woody tones, with medium roast character and balanced bitterness, acidity and astringency.
• Uganda: High-altitude farms and fertile soils with diverse microclimates yield a fruity profile featuring berry, tropical fruit and citrus, with overripe tones and hints of dried fruit. Roasted cocoa notes, bitterness and astringency provide structural balance.
• Papua New Guinea: Volcanic soils and tropical conditions contribute nutty and woody tones alongside tropical and dried fruit notes. This liquor carries medium roast character with low acidity and astringency.
Brayn-Smith added: “By combining our origination experience, precise fermentation controls and developing specific roasting profiles, each of our new deZaan single-origin distinct cocoa liquors are redefining what’s possible for premium chocolate product makers.”
The launch responds to measurable shifts in consumer purchasing behaviour. The global premium chocolate market was estimated at US$32.9 billion in 2025 and is projected to reach US$40.60 billion by 2030, according to Grand View Research. Demand is being driven by consumers willing to pay a premium for ingredients with verifiable provenance and defined sensory characteristics.
deZaan, which has over 115 years of cocoa ingredient experience, produces its range at manufacturing facilities across the Netherlands, Germany, Indonesia and Singapore.
For more information, visit: www.dezaan.com
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