We work directly with local farmers, acquiring cocoa of the highest quality, either in slime or dried. If we receive the cocoa in slime, we carry out a meticulous process that includes fermentation to enhance its aromas and flavors, followed by sun drying and final drying with specialized machinery, achieving an ideal humidity of 7%, optimal for export. This process, which combines tradition and technology, guarantees a cocoa that reflects the richness of Ecuadorian soils and meets the highest international standards.