We select and harvest fresh fruit. It is about 80% ripe, which is the most delicious ripeness of the fruit. and suitable for fermentation. In this step, we change the waste that was previously discarded by filtering until we get……

The key is the fermentation box process. which requires knowledge Understanding the growth of microorganisms, temperature and air, we use fermentation box made from hardwood. Designed to fit the amount of cocoa beans that need to be fermented per time. Convenient for adding air in order for the microorganisms to react efficiently This process reduces the bitterness and astringency of the seeds. and creating a unique aroma and taste.

Then there is the drying process. To reduce the moisture in the seeds This takes approximately 7-10 days, depending on weather conditions. In principle Dry seeds with a moisture content of 7% can be stored for more than 3-7 years.

Take the dried beans. Comes stored in a sack bag. To incubate using a period of approximately 6-12 weeks, which causes the release of gases and sour acids in the beans. and helps the flavor of the beans to be more stable.