Until Mamano chocolate is made
Introducing the process of making our chocolate!
① Cacao cultivation
It all starts with the Amazon in Ecuador ...
We select and purchase high-quality cacao beans from the WINAK Association, which grows organic (pesticide-free) cacao using agroforestry (natural farming).
Unlike the landscape of a single cocoa plantation, it is carefully cultivated with many plants and fruits other than cocoa.
Producers are a small community of indigenous Quechua. They are particular about producing in a traditional and sustainable way, while valuing their connection to the land.
The variety is about 2% of the rare variety Alibacacao (National) in the world.
② Dry fermentation of cacao
Fermentation facility located in the center of about 80 farms performs from fermentation to drying. Raise the temperature to 50 degrees in a three-tiered box, repeat stirring and shifting to the lower tier, and in 5 to 6 days you will have cacao, which is the source of delicious chocolate.
Role of Winak Association
- Buy cocoa pulp from a farmer
- Trucked to Post Harvest Center
- Remove defective beans and impurities
- Register lot
- Fermentation in a wooden box for 5 to 6 days (regular stirring)
- Drying by sun drying in the tent
- Sort cocoa beans and remove impurities and defective beans.
- Quality check (directly conducted by Winak and Mamano's local partners). The beans used in Mamano are selected from those with high fermentation and low defective beans, and only high-grade beans are packed. Low quality beans are sold to other companies and local buyers.
- Weigh and pack in a bag
How to check the quality of cocoa beans
- Open 10 bags per ton (about 20 bags) and extract 300g from each
- Check 100 bean samples in 2 batches
- The standard values of cacao beans used in Mamano are as follows
- Fermentation degree 75% or more
- Maximum mold value 1%
- Maximum value of defective beans 2%
- Maximum pest damage 1%
- Maximum value of purple beans 10%
- Maximum water content 7%
- Maximum cadmium 0.5ppm
③ Primary processing of cacao
Roasted at low temperature in Ecuador. The roasting condition is adjusted many times, and the cocoa mass and couverture, which have a Mamano-like flavor, are first processed and imported.
④ Handmade by craftsmen one by one
Chocolatiers who have polished their arms will delicately finish various chocolates one by one. Thorough strict quality control and hygiene control. The workshop uses natural energy.
⑤ Carefully package
Packaging is also done mainly by hand, with the staff checking each one. Mamano chocolate that makes you smile is completed through a process that you will not be disappointed by the time it reaches the customer.