From harvest to export, here’s how our Fine Aroma cacao moves through each stage of preparation to preserve its natural flavor, aroma, and character. This careful post-harvest work is what defines true Ecuadorian Fine Aroma Cocoa.
Harvesting
Cacao pods are hand-picked at peak ripeness, ensuring the fruit delivers the ideal balance of sugars and acidity.
Pod Opening
Fresh cacao seeds are extracted within hours of harvest to preserve the natural mucilage essential for fermentation.
Fermentation
During 5–7 days, native yeasts and microbes transform the beans, developing up to 80% of the final chocolate flavor.
Sun Drying
Beans are sun-dried to the ideal moisture level, stabilizing their aroma and preventing mold.
Sorting & Packing
After drying, beans are selected, cleaned, and prepared for export with strict quality standards.
Export to the USA
Our cacao is shipped carefully to preserve freshness until it reaches processors, chocolatiers, and food makers in the United States.
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