ofi introduces three new single origin cocoa liquors under its deZaan brand, sourced from Papua New Guinea, Uganda and the Dominican Republic. Each crafted with bespoke roasting profiles, the range unlocks distinct, origin-led flavor characteristics, traditionally associated with artisanal products.
Shaped by distinct terroirs and tailored fermentation, the new range showcases innovation across every step of the bean‑to‑bar journey.
Batch‑roasted at scale for precision and fine flavor1 control, the liquors deliver bold, authentic profiles developed by ofi’s sensory experts
Premium fine flavor at scale today takes a new step forward as ofi (olam food ingredients), a global leader in naturally good food and beverage ingredients and solutions, launches a new range of three, distinct, single origin cocoa liquors as part of its premium cocoa brand deZaan.
With global demand for premium chocolate products surging, consumers are seeking richer, more complex flavor experiences. The global premium chocolate market size was estimated at USD 32.9 billion in 2025 and is projected to reach USD 40.60 billion by 2030.
Research shows that consumers are increasingly willing to pay more for products that offer superior ingredients, craftsmanship, and unique flavors, seeking chocolate experiences that satisfy their sensory and emotional needs2.
Yet to date, manufacturers have struggled to replicate fine flavor precision at scale without compromising on quality or consistency. The deZaan new single origin liquors are designed to bridge this gap. With carefully selected beans, shaped by tailored fermentation and individual roasting profiles developed specifically for these origins, the new cocoa liquors give chocolate product makers the quality, flavor and reliability that consumers desire.
Taking inspiration from the world of coffee and small-scale chocolatiers, batch roasting allows precise control over flavor development. Using its proprietary knowledge of cocoa developed in its Koog aan de Zaan facility in the Netherlands, ofi has refined this technique to create bespoke roast profiles for each new liquor, unlocking distinct sensory characters with the consistency and reliability required for large-scale production.
ofi, Global Head of Cocoa Liquor, Simon Brayn-Smith said:
“Through batch roasting and deep sensory expertise, ofi has created a range of cocoa liquors which capture the complexity of fine flavor cocoa, with the reliability and consistency that large-scale production demands.
“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; and helping brands create opportunities for differentiation to deliver the flavor experience consumers crave.”
Launching this new range are three distinct cocoa liquors, with each origin carefully selected for its unique terroir and sensory potential. They have been identified through origination expertise, and scientific flavor and sensory mapping by ofi’s cocoa experts:
Dominican Republic: The terroir features rich volcanic soils, abundant rainfall and shaded mountain farms which produce slow-ripening cocoa. The cocoa liquor profile offers fresh fruit notes such as berries and citrus, combined with dried fruits and subtle spice and woody notes. A medium roast character is balanced with medium bitterness acidity, and astringency.
Uganda: This terroir is known for its high-altitude farms, fertile soils and diverse microclimates. The cocoa liquor has a fruity profile, with notes of berry, tropical fruit and citrus, alongside overripe tones and hints of dried fruit. The liquor profile is harmonized with a roasted cocoa note and bitterness and astringency.
Papua New Guinea: The landscape provides volcanic soils and tropical warmth to shape the cocoa growing environment. The cocoa liquor has nutty and woody tones, complemented by notes of tropical and dried fruit. It has a medium roast character and bitterness and with low acidity and astringency3.
Flavor development in cocoa starts on the farm, during the fermentation process. For its new liquors, ofi works directly with suppliers and farmers to apply tailored fermentation methods for each origin, bringing out the natural character of the cocoa to enable consistent, high-quality flavor at scale.
Building on the deZaan century-long legacy of pushing the boundaries of cocoa innovation, the new range has been developed through expert sensory analysis designed to capture bold, authentic flavor profiles and achieve the depth of premium, fine-flavor chocolate products.
[1] ICCO definition of fine flavor is: cocoa characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a given environment/terroir, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition, and integrity of the bean.
[2] Premium Chocolate Market (2025-2030) trends and analysis report, Grand View Research.
[3] Astringency: https://dictionary.cambridge.org/dictionary/english/astringency
