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.

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.

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.

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.

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.