Post-Harvesting Processes
Post-harvest handling is essential to preserving cacao quality and expressing its full flavor potential. At Aroco, we apply carefully defined post-harvest processes that ensure consistency, food safety, and traceability from origin to shipment.
Fermentation
Controlled fermentation develops flavour precursors and reduces bitterness and astringency. Time, temperature and turning protocols are standardized to ensure consistent sensory profiles across batches.
Drying
Slow, controlled drying stabilizes the beans, preserves flavour compounds and prevents microbial defects. Moisture levels are carefully monitored to ensure quality, safety and shelf stability.
Traceability
Full lot traceability links each batch to its origin, post-harvest process and quality data. This ensures transparency, compliance and reliable sourcing across the supply chain.
The Helvetia Protocol
The HELVETIA Nr.7 Protocol merges the principles of traditional fermentation with a biochemical innovation based on the use of selected fruits. These enrich the sugar content and positively modify the fermentative microbiota. The protocol is designed for tropical conditions in Colombia and allows adjustments based on region or cacao variety.
Quality Assurance
Quality is built at origin and verified at every stage of the process. From fermentation to final delivery, we apply clear protocols to ensure consistency, food safety, and compliance with international standards.
Fermentation
Standardized fermentation protocols adapted to each origin and flavor profile.
Drying & post-harvest handling
Moisture control and careful handling to preserve quality and prevent defects.
Physical and sensory evaluation
Cut tests, defect analysis, and flavor profiling conducted by trained teams and certified labs.
- Response within 48h
- EU-compliant cadmium levels
- Transparent pricing & logistics