AGROFIN offers fine and industrial cocoa with high standards of quality, traceability, and batch consistency. We work with four main plant materials, each with distinct productive and sensory attributes.
Vigorous plant, good ear setting and stable field performance.
Medium to large size, good almond formation.
It responds well to controlled fermentation protocols, with a lower incidence of "flake".
Mixtures for homogeneous batches oriented towards chocolate bars and fine confectionery.
• Fermentation objective: 75–85 %
• Slate-colored: ≤ 8 %
• Molds: ≤ 2 %
• Comment: Very good development of aromas if times and turnings are respected.
Adequate adaptation to different soil conditions; relative tolerance to common diseases.
Uniform grain that facilitates sorting.
It develops balanced aromatic notes under standard fermentation.
Aromatic bases for chocolates with a higher percentage of cocoa.
• Fermentation objective: 70–80 %
• Slate-colored: ≤ 8 %
• Molds: ≤ 2 %
• Comment: Aromatic and balanced; responds well to fermentation for 5–6 days.
Fat content suitable for industry; acidity controllable with fermentation protocols.
Medium to large size, good almond formation.
It requires technical handling to moderate astringency and acidity.
Industry of coatings, blends and bulk tablets, guaranteeing consistency.
• Fermentation objective: 65–75 %
• Slate-colored: ≤ 10 %
• Molds: ≤ 2 %
• Comment: The priority is to control acidity; more frequent turning and gradual drying.
Competitive performance with good response to technical handling.
Well-formed almond, suitable for differentiation by origin.
It favors cleaner sensory profiles when staged fermentation is applied.
Special batches and premium lines with an emphasis on traceability.
• Fermentation objective: 70–85 %
• Slate-colored: ≤ 8 %
• Molds: ≤ 2 %
• Comment: It allows differentiating profiles when the process is done in stages.
| Parameter | Target range | Technical observation |
|---|---|---|
| Humidity | 6,5 % – 7,5 % | It prevents mold, preserves aroma, and reduces the risk of mycotoxins. |
| Impurities (sticks, stones, etc.) | ≤ 1,0 % | Sorting and cleaning prior to packaging. |
| Foreign matter | 0 % | No foreign objects of any kind are allowed. |
| Flat grains / empty | ≤ 3 % | It is controlled in selection. |
| Broken grains | ≤ 3 % | Minimizes oxidation and fat loss. |
| Moldy grains | 0–2% (max.) | Batches with visible mold are rejected. |
| Slate grains (unfermented) | ≤ 5–8 % | It depends on the profile requested by the client. |
| Live insects / larvae | 0 % | Strict storage control. |
| Strange smells | 0 % | No smell of smoke, diesel, dampness or chemicals is allowed. |
Use: When a client requires stricter protocols (e.g., ≤ 6.5% humidity), we adapt the process.
| Aspect | Reference specification |
|---|---|
| Type of drying | Preference for indirect or controlled solar drying |
| Temperature | 45–55 °C (avoid higher temperatures to prevent overcooking the grain) |
| Estimated time | 5–7 days (depending on weather and system) |
| Insect activity | Control with integrated management, without chemical contamination |
| Storage | Clean jute or polypropylene sacks with liners, on pallets |
| Environment | Dry, ventilated, without contact with walls, floors or moisture |
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