4. Fermentation
- Beans with pulp are placed in boxes or covered with banana leaves for 5–7 days.
- Natural microorganisms break down the pulp, reduce bitterness, and develop the chocolate flavor.
- Fermentation is the most critical step for quality.
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Step-by-Step Preparation of Cocoa Beans from Cocoa Fruits
1. Harvesting the Pods
- Ripe cocoa pods are cut from the trunk or branches using knives or sickles.
- Pods are carefully harvested to avoid damaging the tree.
2. Pod Breaking
- Pods are split open manually.
- Inside, you’ll find 20–50 seeds (cocoa beans) surrounded by a sweet, white pulp.
3. Bean Extraction
- Wet beans and pulp are scooped out of the pods.
- These freshly extracted beans are the starting point for processing.
5. Drying
- After fermentation, beans are spread under the sun or dried mechanically.
- Moisture is reduced to ~7%, preventing mold and ensuring safe storage.
6. Storage & Transport
- Dried beans are bagged and stored in cool, dry conditions.
- These beans are now ready for roasting and further processing into chocolate products.
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