Care at every stage
Chocolate quality starts with post-harvest handling. That is why we standardize every step at our collection center.
1. Harvest
Members select pods at their optimal ripeness and set aside diseased or damaged ones.
2. Fermentation
Pulp and beans ferment in wooden boxes, with scheduled turning and temperature control to develop flavor precursors.
3. Drying
Beans are dried in the sun on drying beds and solar dryers until moisture is stable, with no contact with smoke or contaminants.
4. Quality control
Every lot undergoes a cut test, moisture measurement and sensory evaluation before approval.
5. Storage and export
We bag, label and store by lot, and prepare the shipping documents.
Lot traceability
Each lot carries a code that links it to its growers, their plots, the fermentation date and quality results. With geo-referenced plots we support the due diligence required by the EU Regulation on deforestation-free products (EUDR).
- Geo-referenced member plots
- Fermentation and drying records per lot
- Quality report for the buyer