We are located in Jr. Martinez de Compagñon 1220 Tarapoto, San Martin, in the middle of the Amazon jungle and that helps us because we are so close to cocoa production. We receive the grain at our plant and select it, clean it and roast it at different temperatures depending on its origin. Then, the nibs obtained are refined at low speed, the product obtained is conched, tempered and molded. The same nibs are processed and pressed to obtain the butter that will be added in production. Finally, the product obtained is a single-origin bean-to-bar chocolate.