Frequently asked
Yes. Our platform connects buyers directly with selected cooperatives and producers — no resellers in the chain.
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.
Lot documentation
Every serious maker asks the same things before committing to a lot. Here is where Kakao House stands — documented, not promised.
Sur del Lago, Mérida state, Venezuela. Altitude 400–600m. GPS coordinates of the farm are available in the lot documentation before you place any order. We work with one cooperative. We know exactly where these trees are.
Trinitario-dominant with Criollo influence — a regional fine-flavour variety. Not generic bulk Forastero. The cooperative has cultivated this material for generations. Genetic classification is included in the lot dossier.
6-day wooden box fermentation. Sun-dried to 6–7% humidity. The fermentation protocol — days, turning schedule, temperature conditions — is documented by the cooperative and included with every shipment.
Yes. A cut test is conducted on every lot and the results are included in the shipment documentation. We do not release a lot without it. You will see the percentage before you commit.
6–7%. Measured post-drying and recorded. Storage conditions from the drying yard to the export point are documented. Moisture is monitored to prevent mould and brittleness during transit.
Floral, raisin, and clean finish with mild acidity — based on the cooperative's sensory profile of this lot. We have conducted our own test roast. Detailed tasting notes are available on request before you place an order. We will not describe flavour we have not tasted.
Yes. Always. We do not expect any serious maker to commit to a lot without tasting the bean first. Sample requests are handled directly — minimum 200g, coordinated with the cooperative. No lot commitment required.