In 1988, we worked with the Conacado Cooperative—the main local cooperative for small producers—to implement and refine cocoa fermentation. This made it possible to elevate a local raw material to the highest standard, improving its quality so much that it was recognized as “Fine of Flavour” by the International Cocoa Organization (ICCO) and was awarded organic certifications.
Our progetti impegni valori in the countries of origin
Protagonists of development
We have been present in the Dominican Republic since the ‘80s and in that time have made a significant contribution to the country’s development and growth. This is where we selected the “Fino de Aroma” (fine flavor) cocoa, “Hispaniola”, from some of the most exclusive plantations in the province of Duarte. From the start we established direct relationships with local cooperatives.
The best possible quality
Watch the story told by those involved
See what we have achieved in Peru and the Dominican Republic