Fermentation

Maturing the cacao pods after the harvest.

Maturing the pods

After the harvest we leave the cacao pods until they get the right colour.

Extracting the cacao beans

Open the pods

When the pods turn from green into yellow ~ orange, it’s the right time to open them.

Let the magic begin.

Fruity beans

The pulp usually get’s lost but actually ist like a pomegranate. You may suck the beans pulp.

Nature is wise. Cacao fermentation

Microorganisms

Microorganisms naturally fermenting the beans.

Anterior
Anterior

Harvesting cacao pods

Siguiente
Siguiente

Cold Press