Cacao beans produced under conditions which allows develop unique characteristics of flavour. In where are pnly selected the cacao pods at the ideal ripe point, according to each specific variety. After that, we keep a tight follow up of the fermentation and dry process, to achieve differentiated grains and garantee the product traceability.
All this in a scheme which promote the associativity, the governance, the environmental recovery and the improvement of the socioeconomic conditios of the farmers