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 careful protocols to ensure our cacao meets the required standards of our partnering 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. By combining the intuition of traditional observatory methods with digital monitoring, we ensure the heat curve is perfect.
The Art of Slow Desiccation
We adopt good practices to protect the beans from humidity while ensuring slow, even sun-drying. Drying itself is an important process.
Preserving the Terroir.
Flavor is fragile. By isolating our beans from external odors, we guarantee that the natural, origin-specific notes reach the chocolatier exactly as they left our farm.
