Better farming.

Many farms have rudimentary drying systems in place, part of TCHO Source has been building improved drying beds and infrastructure, like roofing.

Attention to detail.

Fermentation of cacao beans is one of the most important steps in chocolate making. This process removes harsh and astringent flavors found in the raw bean and brings out the chocolatey profiles we know and love. Here we’ve installed controls in standard fermentation boxes to track and regulate temperature to get more consistent product and higher quality beans.

Quality assurance.

Every part of the chocolate making process is monitored to make sure that the best beans possible are being produced. Our farmer partners perform “cut tests” of cacao beans to ensure they’ve been fermented well and dried properly.

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