Quality Control
We follow a strict quality process which is certified to ensure the characteristics of smell and flavor of the different types of cocoa, that we offer to the world’s most demanding markets.
Distribution of Collection Centers
The collection centers are strategically located to make easier the bean collection to the producers in the different areas where the group operates.
Bean Weight at the time of purchase to the producer
We use digital scales to measure in a transparent way the bean weight when it is negotiated with the producer.
Cocoa reception at the warehouses
Producers use different ways to transport the bean from the farm to the collection center.
Coffee bean drying with solar energy
We take advantage of solar energy to coffee bean drying.
Fermentation boxes
Here starts the development of the flavor, taste and color of the kernel to get a fine flavor cocoa, suitable for the best chocolate factories
Industrial plant for cocoa storage
Each branch has buildings designed to storage the bean.
Cocoa Packaging in bags of 70 kilos
A digital scale is used to ensure the exact weight of each bag.
Bean classification
Conveyor belts carry the bean to the packaging, avoiding human contact and risk of contamination.
Fermentation Process
To ensure optimum fermentation, after the first 4 to 6 hours after chopping the cocoa beans, we transport cocoa beans in very clean bags or boxes to the center of fermentation.
Cocoa drying with solar energy
Organic Cocoa: Most of Sanchez e Hispaniola cocoa that we produce is certified as organic (80%)
Cocoa Storage
Our cocoa has favorably impressed the famous British chocolate bar producers and cocoa beverages brand Green & Black and other more.