From cacao to cocoa
In about five month’s time pods of 15-20 cm will grow out of the tiny flowers of the cacao tree. Depending on the cacao variety colours vary from yellow to orange, red and even green.
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.
Read on: What’s good and what’s even better
