Our story
A brand born of two worlds
Themar Andina bridges the heritage of the Middle East and the mountains of South America. Themar — Arabic for harvest and yield, a symbol of abundance. Andina — Spanish for the Andes, land of volcanic soil that grows the world's finest crops. Together: "the harvest of the Andes."
From the Andes to its Amazonian reach
Our framework spans South and Central America — from the southern coastal plains to Central American farms, where the Amazonian ecosystem extends and specialty cacao takes countless forms. Every new origin is selected by the same standard: specialty and premium.
Our selected origins
Our beans grow in the finest cacao regions of South and Central America, where a tropical climate and fertile soil give the flavor its depth. We work directly with the farms — and we know every lot back to its source, a chain we keep transparent.
Transparency we commit to
Trust is built on clarity: our pricing, margins, and sources are shared openly with our trading partners. No anonymous intermediaries, no vague origins — a chain you can trace to the tree.
Processed in the Kingdom
A network of specialized Saudi processing partners handles roasting and grinding with care and precision — in custom quantities, never industrial. You control the recipe; we provide the craftsmanship.
Cacao varieties
A guide to specialty cacao varieties
Behind every flavor is a botanical variety. These are the genetic groups that specialty cacao cultivation in South and Central America is built on — we select across all of them by one standard: specialty and fine flavor, never by a single type.
Criollo
The rare, heirloom variety often called the "prince of cacao." Delicate and low in bitterness, with the complex aromatics prized in single-origin specialty chocolate.
Nacional (Arriba)
A celebrated fine-flavor variety famed for its floral, aromatic "Arriba" profile — a benchmark for bean-to-bar makers.
Trinitario
A natural hybrid of Criollo and Forastero, balancing aromatic complexity with the hardiness of the field — a mainstay of fine-flavor cacao.
Forastero
The robust, high-yielding backbone of the world's cacao, with a deep, classic chocolate character.
CCN-51
A modern, disease-resistant cultivar valued for consistency and dependable yield — the reliable base behind steady, repeatable quality, lot after lot.