When we receive beans after an ocean voyage, there is no guarantee of anything! We open bags, inspect the beans for damage and pests that may have come along for the ride.
In addition, we look at the interior of beans themselves to assure proper fermentation (80% is about ideal) and to prevent common defects. Over or fully fermented beans decrease flavor. It's all a balance! (although we never want mold!)
Once the initial inspection is complete, we start a manual sorting process to remove any leaves, rocks, glass, debris. We have even heard of people finding glass and bullets in their beans. If you are a big industrial processor, imagine what goes into the chocolate! They don't have time or the ability to sort and go through beans, instead focusing on processing huge quantities rather than quality.
This is an extra step we take and it ensures the flavor and quality of the beans as we turn them into chocolate.