Our cocoa micro-lots are farmed by small farmers’ associations and cooperatives. Then, the lots are processed and monitored in our fermentation facilities. Each processing phase follows our regionally-tailored protocols for fermentation, drying, and storage, We monitor each production step closely to ensure the quality and consistency of our micro-lots.
Our system allows us to singularly identify and track each of our micro-lots back its source. This allows us to plan our production by anticipating clients’ needs for specific aromatic profiles, or experimenting with new sensorial characteristics.
We rescue local biotypes of cacao to preserve agrobiodiversity and the aromatic complexity of different species. This allows us to offer a specific sensory profile for each origin.