Wild cocoa from Bolivia\'s Amazon Forest. WILD COCOA CHARACTERSTICS: FINE AND AROMATIC COCOA: MILD AND FLORAL TASTE PLEASANT SMELL OF CHOCOLATE EXTERNAL COLOR: LIGHT BROWN - INTERNAL COLOR: DARK BROWN FERMENTATION OF 85-100%. BRITTLE TEXTURE QUALITY CONTROL WE MANAGE A QUALITY CONTROL SYSTEM AT EACH STAGE OF THE PROCESS: HARVESTING, FERMENTATION, DRYING AND STORAGE OF THE BEAN. WE EMPHASIZE ON CLASSIFICATION AND SELECTION OF THE BEAN. THIS PROCESS IS CONTROLLED BY LOCAL EXPERTS, COCOA SPECIALISTS AND CERTIFIERS, LIKE ‘IMO CONTROL’. WITHIN OUR OPERATIONAL AND ADMINISTRATIVE TRACEABILITY SYSTEM, EVERY HARVESTER HAS A REGISTRATION CODE. THIS ALLOWS MONITORING AND FOLLOW-UP OF THE BEAN IN ALL HARVESTING AREAS. LOCAL COACHES PROVIDE EACH COMMUNITY WITH TRAINING AS TO ENSURE CONSTANCY OF RESULTS ALLOWING TO MONITOR PRESERVATION OF THE HARVESTING AREAS. BEANS ARE STORED IN WAREHOUSES AT A TEMPERATURE BETWEEN 0°C AND 16°C AND WITH A MOISTURE CONTENT UNDER 30%
