Source
Travel to cocoa producing regions 20 degrees north and 20 degrees south of the equator to scope out quality farms and ensure that we are working with places that employ organic and Fair Trade or Direct Trade practices.
Harvest
Cut ripe pods off of trees.
Ferment
Seeds from pods are fermented in bins and covered with burlap or banana leaves for 3-8 days.
Dry
Seeds are dried out in the sun.
Roast & Sort
The seeds (which we call beans), are roasted to bring out the inherent flavors, and sorted for quality control.
Crack & Winnow
Refine & Conche
Temper & Mould
