Discover the passion and science behind our premium fermented cocoa beans.
"We believe that true flavor is born during fermentation. Our passion for science and nature drives us to produce the world's finest cocoa beans, honoring the land and the hands that cultivate it."
It started with a single trip to the rainforests of South America. Witnessing the traditional methods of local farmers, we realized that the secret to exceptional chocolate wasn't just in the roasting, but in the crucial days of fermentation immediately after harvest.
We spent years studying the micro-climate, the soil acidity, and the indigenous yeast strains to understand how to consistently replicate the perfect flavor profile.
Fermentation is an art form. We use tiered wooden boxes made from local aromatic cedar to allow the beans to sweat and transform.
By strictly monitoring temperature and turning the beans at precise intervals, we cultivate the complex precursors that later develop into rich, floral, and nutty chocolate notes.
Exploration of the Amazon basin led to the discovery of a rare heirloom cacao variety previously thought extinct.
After 5 years of trials, we standardized our "7-Day Turn" method, achieving a 98% perfect fermentation rate.
We began exporting to award-winning chocolatiers in Paris, Tokyo, and New York, bringing our unique flavor profile to the world stage.
We pay 3x the fair trade price directly to our partner farmers, ensuring their communities thrive alongside our business.
Our labs analyze every batch for acidity and sugar content, bridging the gap between traditional farming and modern food science.
We don't just process beans; we curate flavors. Our fermentation recipes unlock fruity, nutty, and floral notes unique to our region.
Oscar Satriana
Co-Founders