Quality Control

Crafting Perfection

Cathliro prioritizes stringent quality control measures to ensure the excellence of our products, starting from the very beginning with raw bean quality control. From the moment we acquire the wet cocoa beans, our team sorts and selects them, ensuring only the finest beans proceed to the next stage of fermentation.

We maintain a clean and controlled environment for fermentation, closely monitoring the process to achieve optimal results. Through regular cut tests, we assess the quality of fermentation, guaranteeing that our beans reach their full potential.

Once the beans are sun-dried, we conduct thorough moisture level tests to ensure they have reached the required moisture content. This meticulous monitoring takes time and patience, as we aim for the perfect balance.

It’s All About the Taste

Moving on to our bean-to-bar quality control, the sun-dried beans are expertly roasted in our professional-level roasting machine, using precise timers to achieve consistent results. Our experienced team performs taste tests on the roasted beans, ensuring they are neither under-roasted nor over-roasted, as we strive for the ideal flavor profile.

To further refine the beans, we engage in a labor-intensive process of hand sorting. This meticulous task involves removing any remaining cocoa husks that may have escaped the machine’s winnowing process. By undertaking this step, we guarantee the purity and quality of our cocoa beans, setting the stage for the exceptional chocolate-making process that follows.