Our Process
One chain of custody, three stages, no hand-offs
A cacao bean typically passes through four or five owners between the farm and the wrapper. Ours passes through none. This is what that looks like in practice.
Stage 01
Seed to Bean
Nursery, farms, agronomy and harvest. 50,000 seedling capacity, 75,150 trees across 507 acres in Toledo, Belize and in Panama.
Read stage 01Stage 02Central Processing
Fermentation and drying at Crique Jute. 60 metric tonnes processing capacity a year, 6–7 day cycles in three-tier boxes, passive solar dried to 6.5%.
Read stage 02Stage 03Bean to Bar
The Punta Gorda factory. Sorting, roasting, winnowing, pressing, refining, conching, tempering, moulding and packing.
Read stage 03Why It Matters
Traceability isn't a claim, it's a record
FarmEvery lot is identified to one of our seven farms.
HarvestPods opened and seeds extracted under Farm Manager protocol.
TransportBeans reach central processing within six hours of harvest.
FermentationCut tests and temperatures logged every 48 hours.
DryingMoisture verified at 6.5% before storage and aging.
FactoryRoast profile developed per farm, per variety.