Questions, answered

Questions, answered.

  • Every batch includes videos, humidity levels, fermentation details, cut tests and full technical specifications, available before purchase.

  • Yes. Transactions are coordinated through the platform using USDT / USDC and verified export processes for predictable settlement.

  • Harvesting and allocation are activated only after buyer alignment, ensuring freshness and quality consistency lot by lot.

  • Yes. All required export documents and certifications are coordinated for international compliance.

  • Every batch is shared, with a 1-tonne minimum order. Reserved allocations and custom programs are agreed individually.

  • We export to most jurisdictions where fine-cacao import is regulated and permitted. Tell us your destination and we’ll confirm.

  • Every batch on Kakao House includes the exact subregion, cooperative name, and GPS coordinates of the farm — visible in the lot documentation before you place any order. We do not list a batch without knowing precisely where it grew.

    GPS coordinates includedCooperative identified
  • Each batch specifies the genetic variety — Criollo, Trinitario, or Forastero — and its fine-flavour classification where applicable. Genetic classification is included in the lot dossier for every batch.

    Variety documentedFine-flavour classified
  • Fermentation method, number of days, turning schedule, and drying method are documented by the cooperative and included with every shipment. These are not estimates — they are recorded protocols.

    Fermentation: documented per batchDrying: documented per batch
  • Yes. A cut test is conducted on every batch and the result is included in the shipment documentation. We do not release a batch without it. You will see the percentage before you commit.

    Cut test: included with every batch
  • Moisture is measured post-drying and recorded for every batch. Storage conditions from drying to export are documented. Each batch displays its moisture reading in the batch card.

    Moisture: measured post-dryingRecorded per batch
  • Each batch includes a sensory profile based on the cooperative's documented tasting and our own test roast. Flavour notes are listed on every batch card. We do not describe flavour we have not tasted.

    Profile: documented per batch
  • Yes. Always. We do not expect any serious maker to commit without tasting first. Sample requests are handled directly — minimum 200g, coordinated with the cooperative. No lot commitment required.

    Minimum sample: 200gNo commitment required