 Once the cacao beans have been removed from the pods, they are fermented to remove the mucilage, stop the bean from germinating, and to begin flavor development.
Many farmers traditionally ferment the beans in a large pile on the ground in between banana leaves or sacks. Some producer groups, such as our producer partners in the Dominican Republic – the farmers of CONACADO Co-op – bring the beans to a central fermentation area where they are fermented in wooden boxes for a period up to six days.
Fermentation is essential to the development of a high quality cacao bean that will be transformed into gourmet chocolate.
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