From Tree to Bean
The Art of Producing Fine Cocoa
Reproduction
We produce a wide array of fine cocoa: Single Varieties, Single Region, Organic Certified, UTZ Certified, Microlots and different protocols from same variety.
Our trees are produced in our own nursery where each variety is grafted. We have a germplasm bank for our main cocoa varieties for reproduction as well as to study their productivity and preserve the genetic material for the future.
FACT:
Together with us, the producers have planted more than 1.000.000 cocoa trees contributing to the reforestation of Nicaragua.
Producer
Our producers are trained in good agricultural practices and business management. They receive regular visits from our technicians free of charge. To help our producers manage their plantations investment and capacity, we have also worked with financial institutions to assist them in creating financial products for the specifics needs of the producers.
FACT:
Ingemann serves as the access to market to more than 1000 cocoa producers, directly benefiting over 5000 workers and their immediate family members.
Harvest
We collect from our producers at farm gate. That ensures us the freshness of the wet-mass and is the first vital step in our quality assurance.
When collecting the wet-mass we have strict quality parameters and we measure brix, pH and temperature on each bag prior to reception. The wet-mass is placed in our fermentation boxes and our controlled post-harvest process begins.
FACT:
By sending our fermentation boxes to the field, we maintain quality and allow us to control fermentation from the very beginning.
BONUS FACT:
We pay the producers a premium price for their cocoa. That’s a commitment we have chosen because we believe is the right thing to do and over time we have earned their trust.
Post-harvest
After a long trip, the collector truck arrives at our processing facility. The wet-mass is placed in our cascade to continue the fermentation of the beans. During this process the essential flavor precursors are developed and made available. When the fermentation is completed, the cocoa is dried and flavors continue to develop.
FACT:
Different post-harvest protocols give different expressions of the beans. And different beans blended give indefinite opportunities for flavor development.
Quality Checks
To ensure quality we have strict norms to trace the lot we process all the way back to the farm. Temperature, humidity level, size of the beans, cut-tests and tastings are just some of the quality checks carried out during the process.
Everything is registered, stored for traceability. After this, the beans are stored in a warehouse, waiting for export.
FACT:
The flavor profile of the beans should not change from one harvest to the next if you have followed the post-harvest process correctly. We pride on mantaining consistency from year to year.
REPRODUCTION
Reproduction
We produce a wide array of fine cocoa: Single Varieties, Single Region, Organic Certified, UTZ Certified, Microlots and different protocols from same variety.
Our trees are produced in our own nursery where each variety is grafted. We have a germplasm bank for our main cocoa varieties for reproduction as well as to study their productivity and preserve the genetic material for the future.
FACT:
Together with us, the producers have planted more than 1.000.000 cocoa trees contributing to the reforestation of Nicaragua.
PRODUCER
Producer
Ingemann serves as the access to market to more than 1000 cocoa producers, directly benefiting over 5000 workers and their immediate family members.
Our producers are trained in good agricultural practices and business management. They receive regular visits from our technicians free of charge. To help our producers manage their plantations investment and capacity, we have also worked with financial institutions to assist them in creating financial products for the specifics needs of the producers.
FACT:
Ingemann serves as the access to market to more than 1000 cocoa producers, directly benefiting over 5000 workers and their immediate family members.
HARVEST
Harvest
We collect from our producers at farm gate. That ensures us the freshness of the wet-mass and is the first vital step in our quality assurance.
When collecting the wet-mass we have strict quality parameters and we measure brix, pH and temperature on each bag prior to reception. The wet-mass is placed in our fermentation boxes and our controlled post-harvest process begins.
FACT:
By sending our fermentation boxes to the field, we maintain quality and allow us to control fermentation from the very beginning.
BONUS FACT:
We pay the producers a premium price for their cocoa. That’s a commitment we have chosen because we believe is the right thing to do and over time we have earned their trust.
POST-HARVEST
Post-harvest
After a long trip, the collector truck arrives at our processing facility. The wet-mass is placed in our cascade to continue the fermentation of the beans. During this process the essential flavor precursors are developed and made available. When the fermentation is completed, the cocoa is dried and flavors continue to develop.
FACT:
Different post-harvest protocols give different expressions of the beans. And different beans blended give indefinite opportunities for flavor development.
QUALITY CHECK
Quality Checks
To ensure quality we have strict norms to trace the lot we process all the way back to the farm. Temperature, humidity level, size of the beans, cut-tests and tastings are just some of the quality checks carried out during the process.
Everything is registered, stored for traceability. After this, the beans are stored in a warehouse, waiting for export.
FACT:
The flavor profile of the beans should not change from one harvest to the next if you have followed the post-harvest process correctly. We pride on mantaining consistency from year to year.
