Cocoa Fermentation

In the process of fermentation, cocoa beans are placed in wooden troughs for a period of 6 to 7 days. The mass is being turned according to the variation of its temperature, until achieving the ideal homogenization.

Cocoa Drying

After fermentation, the beans are placed on cocoa barges’ - a system of rolling sheds over suspended wooden flooring - to dry in the sun in a slow and gradual manner, avoiding seeds exposure to high temperatures.

Photos by Jair Macedo

© 2019 Agrícola Cantagalo