A Buyer's Guide to Sourcing Fine Aroma Cacao

How to evaluate fermentation, moisture, traceability and certifications when qualifying an Ecuadorian supplier.

Qualifying a cacao supplier goes far beyond price per kilo. Fermentation percentage, moisture content, bean count and defect rate all materially affect flavor and processing yield.

This guide walks procurement teams through the technical specifications to request, the certifications that matter for your destination market, and the due-diligence questions to ask before your first container.