Harvesting cacao fruits
The mature cacao fruits are cut off the trunk with machetes or hook-shaped knives and processed immediately.
The pods have to be opened very carefully. The single cacao seeds are nestled in a delicious creamy, drinkable pulp.
From the seed to the tasty bean
Pulp and cacao beans are then fermented. This creates temperatures of about 45°C, the bitter taste of the raw beans is removed and the typical aroma of cocoa develops.
After about a week the cocoa beans are spread on large tables and dried outdoors. This may take up to ten days.
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