The cut-test step is conducted to access the quality of fermentation and drying by the color and smell of the cocoa beans.

The qualified beans are switched directly to roasting and grinding factory instead of being stored in the warehouse or cross-border traded. The equipped in-house grinding line plays a key role in the connected process and shortens the production time. The freshness quality of cocoa beans is a top priority.

With a specialized tool, the technicians cut the cocoa beans in half and observe the different shades of brown. All quality aspects of the beans are carefully recorded per batch before being sent to the roasting and grinding phase.