From harvest to export, here\u2019s 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.<\/p>\n\n\n\n
Harvesting<\/strong><\/p>\n\n\n\n Cacao pods are hand-picked at peak ripeness, ensuring the fruit delivers the ideal balance of sugars and acidity.<\/p>\n\n\n\n Pod Opening<\/p>\n\n\n\n Fresh cacao seeds are extracted within hours of harvest to preserve the natural mucilage essential for fermentation.<\/p>\n\n\n\n Fermentation<\/strong><\/p>\n\n\n\n During 5\u20137 days, native yeasts and microbes transform the beans, developing up to 80% of the final chocolate flavor.<\/p>\n\n\n\n Sun Drying<\/strong><\/p>\n\n\n\n Beans are sun-dried to the ideal moisture level, stabilizing their aroma and preventing mold.<\/p>\n\n\n\n Sorting & Packing<\/strong> Export to the USA<\/strong><\/p>\n\n\n\n Our cacao is shipped carefully to preserve freshness until it reaches processors, chocolatiers, and food makers in the United States.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" From harvest to export, here\u2019s 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. … <\/p>\n
After drying, beans are selected, cleaned, and prepared for export with strict quality standards.<\/p>\n\n\n\n