Our cacao beans are carefully selected from the best heirloom tree varieties in the country. At harvest, our producer partners take great lengths to ensure only ripe and healthy fruits are collected. Pods are carefully broken and the wet mass is transported to a centralized facility. We ferment and dry the beans according to our meticulous post-harvest protocols, continuously monitoring the beans to achieve a uniform profile and the most desirable and exciting aromas and flavors. Our beans are then subjected to rigorous evaluation by our tasting panel prior to final approval and export.
Throughout the process, we focus on quality, consistency, and transparency. We provide chocolatiers with an exceptional, fully traceable cacao bean. Being recognized as an origin of fine flavor by the ICCO, our Nicaraguan trinitario cacao offers unique aromas and flavors. Chocolatiers have the opportunity to create truly exceptional chocolate with unique character to inspire a passionate, dedicated following.