s
Process

 

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

 

Confectionery