Natural Fermented Cocoa Beans

After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or a sweatsa and fermentation starts, which softens the bitter taste and helps to unlock the full aroma of the cacao bean. This fermentation process is usually followed by roasting, yet our cacao beans remain unroasted - just sun-dried, keeping them raw from start to finish. When you taste an unroasted cacao bean or any other of our low temperature processed you will notice a characteristic fermented aroma and flavor, assuring you the presence of optimal levels of heat sensitive healthful nutrients.