Pod and bean separation
Initiating this exquisite natural delight. It is time to remove the shell and extract the pulp with the cacao beans.
Fermentation
After 6 days, the sugar in the cacao pulp begins to decompose, giving rise to the characteristically aroma and color.
Drying
After 5 days in the sun, the acetic acid and bitterness of the cacao is reduced; your senses will begin to identify fine sensations.