What we do
Transforming speciality cacao with openness and transparency
Every cacao region is famous for certain nuances of flavour, and we take pride in finding the terroirs which really embody those characteristics. We also look out for cacao beans with distinctive sensory profiles, with desirable flavour notes that are more unusual to find in a particular region. With upcountry presence throughout the Cocoa Belt we are in a unique position to introduce you to cacao that works for you, or if you have a specific requirement we are more than happy to help you find the perfect bean.
We send bean samples to our plant science and sensory laboratories, who analyse the beans to understand their potential. The plant science and local teams will then work together to optimise post-harvest protocols whilst carrying out flavour trials. This stage can last several months but ensures that every aspect of flavour and quality is examined and the right protocols are developed for consistency in the bean profile.
Working towards carbon neutral beans
Our carbon footprint is offset through investment in the Isangi Forest Conservation project. Click here to learn more.
Creating a future
Continuing a tradition of quality
When we’re ready to take these beans to the specialty market, we engage with all our customers and gather constant feedback. Our team keep iterating on the processes and protocols, guaranteeing continuous improvement, and consistent flavour profiles. We take pride in constantly learning and growing together.