Without proper fermentation and drying there can be no fine chocolate. The best cacao genetics will go to waste without careful post-harvest and fermentation is often the principal barrier for preventing producers from accessing the fine cacao market. We provide assessment of facilities and training in fermentation and drying to meet standards of most exacting chocolate makers.
Sensorial Testing and Evaluation of Market. Every cacao producing region has its proper market, bulk, fair trade, fine, super premium. Cacao is decades behind coffee though in matching quality to right end buyers. We provide sensorial testing of origin varieties and of overall output to determine best market strategy available for producers.
For chocolate makers, we can directly source cacao, advise on potential origins in Latin America, and provide post-harvest training and quality control at source.