Just as for grapes, olives and coffee, the flavor of the cocoa beans is dramatically influenced by the environment of production, which imprints on all theses produces a real identity of origin.

Together with the above-mentioned characteristics, the type of cultivation and harvesting, and the conditions of drying and fermentation will intensely influence the taste of the chocolate. Some specialists assert that considering the entire process of cocoa production and chocolate elaboration, the agricultural phase is responsible for 50% of the taste of the chocolate.

In order to obtain tasty beans, the pods are picked at the same ripening level, according to their species. They must be free of all hole or disease. Then, they rest for 6 days so that the beans absorb the fructose of the pulp. The pods are broken open in a clean environment and on the same day, the beans are put into fermenting tanks. The first fermentation phase is the alcoholic fermentation in anaerobic conditions. The reaction of yeast with sugar produces alcohol. From the second day on, the beans are stirred so that the oxygen induces the acetic and lactic fermentations, caused by bacteria.

During this phase, the first hints of the typical cocoa flavor arise. The acetic acid produced by the reaction of acetobacteria with alcohol erodes the husk of the beans giving way to the enzymes induced by the yeast. It is vital that all the beans should be equally fermented to obtain high quality cocoa.

Finally the beans are taken to large platforms to be allowed to dry in a temperature of 45° maximum. During this last phase, the chemical reactions go on, intensifying the cocoa’s aroma and flavor.