Our Process
Sourcing and Harvesting Cacao Beans
Cathliro is deeply committed to supporting local farmers and ensuring the highest quality of our cocoa beans. We have established a direct purchasing system that allows us to procure cocoa beans fortnightly directly from the farmers themselves.
Our dedicated team travels to the farmers’ communities and rural areas, connecting with them on a personal level and building strong relationships based on trust and mutual respect. Upon acquiring the cocoa beans, our rigorous sorting process takes place to guarantee that only the finest beans make their way into our production.
Transformation to Deliciousness
Our sorting begins when any debris, non-robust and/or under-sized beans are removed, ensuring that we maintain the utmost standards of quality. Following sorting, the beans undergo a vital stage: fermentation. During this crucial step, the beans are carefully stirred daily to ensure consistent and optimal fermentation, which greatly impacts the flavor and aroma profiles of our final chocolate products.
After the fermentation process, the beans proceed to the sun-drying stage. This labor-intensive and weather-dependent process requires utmost attention and patience. It may take several days to a week to achieve the desired moisture level, which is crucial for ensuring the quality of the beans. Once the sun-drying process is complete, we meticulously bag and sort the sun-dried beans, ensuring that they are ready for the subsequent stages of our production process.