Check out our page about QUALITY PROCESS

Each cacao bean we select undergoes different and rigorous quality checks. We use all our senses to grade and evaluate the unique flavour profiles, based on the international protocol for fine cacao, established by the FCCI and ISCQF. In our laboratory we develop different cacao liquors and chocolates to experiment and test the flavour potential of the beans. Physical characteristics and humidity levels are controlled before shipment and upon arrival. Additionally, we control heavy metals, residues and microbial testing.