Cocoa

Angolan cocoa at its finest

From nursery to industrial processing, every stage is managed to reveal the full aromatic potential of our cocoa.

Production Process

Ten stages of rigour

Production of selected plants, with strict phytosanitary control.

Planting with tree shading and soil protection.

Agronomic monitoring of flowering and pod set.

Monitoring ripeness for harvesting at the ideal moment.

Careful extraction of beans, preserving grain integrity.

Controlled fermentation — the decisive stage for chocolate aroma.

Slow, even drying to the optimum moisture level for conservation.

Selection by size and quality, according to export standards.

Ventilated warehouses, with humidity control and batch traceability.

Processing into nibs, liquor, butter and cocoa powder.

From Cocoa to Chocolate

A complete value chain that transforms Angola's natural wealth into products of high added value.

Beans fermented and dried at origin.

Roasting that reveals aroma precursors.

Producing cocoa liquor.

Silky texture and balanced flavour.

Final product with Angolan identity.