Cocoa bean fermentation is a crucial step in the production of chocolate, significantly influencing the flavor and quality of the final product. This process involves a complex interplay of ...

Workers fill sacks with cocoa beans in Kahin village at the edge of the Scio forest reserve in Duekoue, Ivory Coast. [Photo: Reuters] The pulp is fermented for five to seven days turning it around ...

a fine-flavor cacao celebrated for its fruity notes of raspberry, black currant, citrus, and apple. These beans, grown organically and naturally in Belize's rainforest, are carefully fermented and ...