Rielle for Real Cocoa
Rielle serves artisanal cocoa drinks brought to you by the soils of Indonesia, each made with natural Grade A cocoa powder.
We hope chocolate enthusiasts find enrichment in our products that speak quality and care. By refining traditional recipes into a modern light, Rielle is capable of fitting into your daily routine, accompanied by all its health benefits (more info in “Why Rielle”).
Let us be the ones to share the best of Indonesia with you.
About Indonesian Cacao
“Indonesian chocolate, finding its rightful place in the world.”
We envision Indonesian Chocolate finding a rightful place in the global cacao industry, while enriching the lives of Rielle’s farmers and community who cultivate it.
Indonesia has been a global force in the cacao industry for over two decades and has greatly contributed to the 16th century’s research and the globalization of chocolate. Therefore, Rielle continues to thrive as a strong, active, and positive company in the international cacao industry, while honoring the farmers, land, and traditions that cultivate it.
Rielle through the centuries
01/05
Portuguese exploration
Celebes
/tse.lé.bes/
The current-day island of Sulawesi was rendered as “Celebes” by Portuguese explorers in the 16th century — later becoming the foundation of one of Indonesia's major cocoa-producing islands to this day.
Our Modern Product
Pure Dark ChocolatePortuguese exploration
Spanish cacao introduction
Manila Galleon trade
Spice Islands trade
Ancient agriculture
Celebes
/tse.lé.bes/
The current-day island of Sulawesi was rendered as “Celebes” by Portuguese explorers in the 16th century — later becoming the foundation of one of Indonesia's major cocoa-producing islands to this day.
Our Modern Product
Pure Dark Chocolate
Our Farmers
Transforming cacao from a commodity into a refined ingredient — one harvest at a time.
Rielle Indonesian cacao transforms its cacao from a commodity into a refined ingredient with quality. By prioritizing value over volume, Rielle’s farmers unlock greater potential from their seeds after each harvest.
We work closely with cacao farmers in each stage of production to ensure its execution with care. From cultivation to post-harvest processing, particular attention is dedicated to fermentation as Rielle’s critical step that reveals the depth and character of the cocoa bean.
As our farm spreads throughout the archipelago, we seek continuous effort to improve farming and processing practices that ultimately raise the standard of Indonesian cacao to meet global expectations in quality.