Selective harvesting ensures only optimal sugar content for fermentation.
Selective Harvest
The journey begins in the grove. Our partners hand-select only perfectly ripe pods, identified by their vibrant yellow-orange hue. This strict selection is crucial because under-ripe beans lack the sugar needed for vigorous fermentation, while over-ripe beans may have already begun to germinate.
- check_circle Manual selection of pods
- check_circle Harvested within 6 hours of opening
- check_circle Defective pods discarded immediately
The Anaerobic Phase
Once extracted, the wet beans (baba) are placed into wooden fermentation boxes. We cover them with banana leaves to create an airtight environment. During this anaerobic phase, yeasts multiply rapidly, converting sugars into ethanol and generating heat. This process kills the bean germ, preventing germination and preparing the cell walls for flavor absorption.
The Aerobic Turn
Oxygen is introduced by manually turning the beans from one box to another. This shift activates acetic acid bacteria, which oxidize the alcohol into acetic acid. The temperature rises significantly, breaking down the cell walls within the bean and allowing the complex precursors of chocolate flavor—amino acids and reducing sugars—to mingle and develop.
Daily Rotation
Ensures uniform fermentation across the batch.
Temperature Control
Maintained strictly between 45°C and 50°C.
Sun Drying & Aging
The final stage is a gentle, slow drying process on raised wooden decks under the sun. We reduce moisture content from 60% to 7% over a period of 7-10 days. This slow pace is vital; it allows volatile acidity (vinegar notes) to evaporate, leaving behind the rounded, deep chocolate notes.
Experience the Difference
The result of this meticulous process is a bean of unparalleled complexity. Ready to taste the potential of our fermented cocoa?