Cocoa is a fruit of tropical origin whose seed or beans serve as raw material to obtain chocolate in its various forms. To use the cocoa fruit, the shell must be broken and when opened you will find the seed covered with a whitish, viscous and very sweet membrane called mucilage, which is removed during the fermentation process. Once this process is finished, the grains are dried using sunlight most of the time or artificial drying when the rainy season coincides with the harvest. In this process, various air movements are carried out to obtain low levels of humidity from the grain and better product quality.

In our supply chain we make sure to obtain high quality cocoa beans taking into account the cultivation, harvesting and production methods used by our allies in the field. In this way, guarantees to the dozens of farming families involved, the sustainability of the product in the market, thus generating a positive social and economic impact. The cultivation of our cocoa has no chemicals, pesticides, fertilizers or synthetic additives.