Our Protocols
Exceptional chocolate is born at the source
From the first cut of the pod to the final seal of the bag, we apply a meticulous protocols to ensure our cacao meets the exacting standards of the world's finest chocolate makers
Precision at the Source.
We harvest only at peak ripeness, meticulously excluding any damaged or diseased pods. Before fermentation, the pods undergo a controlled resting period.
Purity in Every Batch.
Our pre-fermentation protocol involves a secondary manual sort to ensure only the most viable beans proceed. We strictly manage initial moisture levels and maintaining medical-grade hygiene standards.
Where Science Meets Tradition.
Fermentation is the "heart" of flavor development. We stabilize the environment to protect the beans from external factors while ensuring the right temperature. By combining the intuition of traditional observatory methods with digital monitoring, we ensure the heat curve is perfect.
The Art of Slow Desiccation
We use specialized techniques to protect the beans from humidity while ensuring slow, even sun-drying. This phase is critical not just for moisture stability, but for the "polishing" of the bean—evaporating volatile acids and ensuring no environmental odors contaminate the delicate aroma.
Preserving the Terroir.
Flavor is fragile. Our storage and transport solutions prioritize humidity control and "aroma-locking" environments. By isolating our beans from external odors, we guarantee that the natural, origin-specific notes reach the chocolatier exactly as they left our farm.
