Cocoa seeds are put through a fermentation process that turns them into high-quality raw cocoa. The secret of good chocolate lies not least in this so-called fermentation process. It is decisive in regards to the quality of cocoa. The seeds are separated from the flesh of the fruit and then placed with it in wooden crates and covered with banana leaves.

Preparing for fermentation

The flesh of the fruit liquefies in the tropical heat and runs off from the stacked up beans. The typical, dark colour of cocoa beans and their initial flavour develops in this process. Freshly harvested cocoa should ferment for up to 9 days. This is to ensure that the characteristic cocoa flavour can develop.