Ecuadorian cocoa beans undergoing evaluation

Quality

Processes designed to ensure consistency

We apply controls from cocoa intake through batch preparation for export, focusing on the requirements of international markets.

Sequence

From cocoa intake to dispatch

01
Cocoa intake
02
Initial evaluation
03
Batch classification
04
Moisture and fermentation control
05
Storage
06
Export preparation

Quality processes

What we control

Cocoa intake
Intake registration and origin identification for each delivery.
Initial evaluation
Review of the condition of received cocoa before continuing the process.
Moisture control
Moisture verification to ensure lot stability.
Fermentation review
Monitoring of the fermentation process and post-harvest handling.
Batch classification
Separation and grading according to customer requirements.
Origin traceability
Linking each lot to its region and farmer of origin.
Storage and handling
Controlled storage and handling conditions.
Export preparation
Consolidation, documentation and shipment to the destination market.

We do not publish technical parameters that have not been validated by the quality team. Technical information is shared in writing according to customer requirements.

Certifications

Manageable module

Each card supports a logo, full name, description, scope, covered products or processes, validity and a downloadable document. They are published only after validation.