Cacao nibs produced under conditions which allows develop unique characteristics of flavour. In where are only selected the cacao fruits at the ideal maturity 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 guarantee the product traceability.
All this in a scheme which promote the associativity, the governance, the environmental recovery and the improvement of the socioeconomic conditions of the farmers