Our process
A process rooted in craft and care
Korokoro’s cacao grows at La Manigua, a small farm in the Arauca region in eastern Colombia. We use a native cacao family, Federación Arauquita 5 (FEAR-5), which thrives in harmony with its environment and contributes to native species reforestation in the region.
After harvesting, the cacao beans are fermented using ancestral techniques. They’re air-dried in the fresh Araucanian breeze, then roasted at precise temperatures to unlock their complex flavors. The process continues with cracking, winnowing, blending, and tempering, all done by hand by local female artisans not far from where the beans grew.
Unlike the chocolate behemoths—who shamelessly rely on child and forced labor—we compensate our partners with fair wages for their specialized work. This way profits return directly to the people who create our product.
