The process of cocoa growing involves several stages, from planting the cocoa seeds to harvesting and processing the cocoa beans.


• Planting: Cocoa trees are typically grown in tropical regions within 20 degrees of the equator, where the climate is warm and humid. The seeds, called cocoa beans, are planted in well-drained soil under the shade of taller trees to protect them from direct sunlight.


• Nurturing: Cocoa trees require consistent care and maintenance. They need regular watering, proper soil management, and protection from pests and diseases. Together with our partners we support our Farmers to use organic and at times certified chemical fertilizers to promote healthy growth.


• Harvesting: After three to five years Cocoa trees begin to produce fruit which is called cocoa pods. The pods are harvested and carefully cut from the trees without damaging the branches or the future growth of the tree.


• Extracting the Beans: After harvesting, the pods are opened, and the cocoa beans and pulp are removed. The beans are then fermented for several days to develop their flavor profile. Fermentation is a critical step that affects the taste and quality of the cocoa beans.


• Drying: The fermented beans are spread out in thin layers and left to dry in the sun for about a week. Proper drying is essential to reduce moisture content and prevent mold growth. Farmers often turn the beans regularly to ensure even drying.


• Fermentation and Drying: After fermentation, the beans are dried either in the sun or using mechanical dryers. This process reduces the moisture content of the beans and enhances their flavor.


• Grading and Sorting: Once dried, the cocoa beans are graded and sorted based on size, color, and quality. This ensures consistency in the final product.

Together with our partners we are supporting our cocoa farmers to improve their farms