Our Process
At Onesta Cacao, we support honest, organic, and fair trade cacao.
Our movement is driven by the values of community support, indigenous agriculture, organic products, and fair trade practices. Learn more about our Agroforestry System below.
​
1
Sourcing
​
-
Our strength lies in sourcing the highest quality cacao by starting in the Caribbean region of Colombia and partnering with small and medium size producers that implement sustainable practices and maintain the ancestral seeds of local cacao.
-
Ensure our farmers preserve the criollo and marfil braids of cacao as it has pushed out of the market by the big corporations that only focus in mass productions and mono-farming.
​
2
Transformation
-
The beans are grown naturally, without chemicals, toxic sprays or genetic modifiers. They're then fermented and dried naturally, using native agricultural farming processes (read below)
-
We transform beans into various products, including nibs, 70% paste, and 100% paste, through a high-quality, meticulous and hygienic process.
-
Each step is carefully monitored to maintain purity and quality, ensuring our products meet the highest standards.
3
Manufacturing
​
We maintain rigorous quality control by:
-
Regular farm visits to monitor practices and standards, ensuring that they are certified as organic producers.
-
Overseeing the entire process, from planting to packaging.
-
Ensuring beans are sun-dried and stored to quality standard..
-
Conduct thorough inspections and tests for purity, flavor, and consistency.
-
Use hygienic and high-quality manufacturing machines to ensure the high grade cacao is not compromised during processing
4
Packaging
​
-
Use eco-friendly, biodegradable, and recyclable materials.
-
Pack processed cacao in biodegradable pouches to maintain freshness and sustainability.
-
Stockage in a protected area against possible contaminations.
5
Distribution​​
​​
-
Use efficient methods for transportation.
-
Ensure timely delivery to retailers and direct customers, maintaining product integrity and delivery timelines. Committed to strict compliance with the requirements of our clients
Growth Process
1. Indigenous farmers carefully select optimal locations for planting cacao, prioritizing the best soil, climate, and conditions. These sites are always in agroforestry systems, enriched by decomposing leaves and fruits in the surrounding area. Once chosen by the Mamo (Community Leader), a ceremonial offering to Mother Earth is conducted, usually four days before the full moon, to begin the planting of seeds.
2. Farmers monitor the plants throughout their growth, preventing senescence. The agroforestry system includes cacao and other plants like bananas, plantains, coffee trees, and native species, creating a symbiotic ecosystem. They ensure that other plants do not hinder the cacao's growth.
3. When the cacao is ready for harvest, a ceremony is held to seek Mother Earth's permission, offering coca leaves and prayers. Cacao is then hand-harvested based on the fruit's color, indicating ripeness.
4. Beans are extracted near the plant, and bio-materials are left to decompose, creating compost. This organic matter is used as fertilizer in the agroforestry system.
5. The beans undergo fermentation in hand-made wooden boxes, stirred daily for three days to ensure proper fermentation and aeration. They are then sun-dried on drying beds, turned every 3-4 hours. Once dried, the beans are packed and prepared for shipping.
