Cacao is unique in that the fruit pods grow directly on the limbs and trunk of the cacao tree, making them very accessible for harvest. When the fruit is ripe, the pods are cut from the tree and the husks are broken open to reveal a sugary, sweet mass with strong citrus flavors, surrounding the tasty cacao beans at the center.

Beans are still bitter and ill-flavored at this stage and require fermentation to reduce the volatile compounds and change the flavor components of the beans. Fermentation is a crucial stage in the process of making chocolate. 

Once the beans have fermented under banana leaves for approx 4 days, they're noticeably reduced in size and their final color begins to show - often purple and reddish tones emerge in the beans.

After fermentation, the beans are ready to air drying where they remain until moisture content reaches approx 7%. Only then are the beans ready to bag and ship to their final destination for the creation of the chocolate we enjoy.