Seed to Bean.
How We Do It.
Harvest is a vitally important part of our seed-to-bean process. This stage is controlled by our farmers and Farm Manager, Feliciano Pop, for our Peini Farms. Our team visits each farm to ensure that our farmers adhere to the strict harvesting protocol established by our technical team. By harvesting and cracking only the ripe pods before extracting the seeds correctly we can be guaranteed the highest quality beans. We provide constant training and recommendations for the farmers so they can improve their farming practices.
The fermentation process is a major part of developing the cacao flavor. The beans are weighed and checked (to ensure they are free from any foreign object) before they are placed in cascading (5 tier) wooden fermentation boxes. The beans are fermented for 6 days following the fermentation protocol established as per the characteristics of each batch. Cut tests and temperature readings are recorded every two days so as to monitor the fermentation progress. Amendments are made to achieve the desired fermentation percentage ratio.
Beans are dried until they reach a moisture content of 6.5%, achievable in 6 days during bright sunny conditions.