Fresh cacao beans, straight from the pod. When you cut them open, they’re bright purple and bitter, surrounded by sweet-tasting, fruity cocoa pulp.
Cacao that’s ready for chocolate making. It has been fermented in its fruity pulp, so most of its flavour is now locked into the bean. It’s stable, dry and transportable.
The organisation also helps farmers to identify high-quality cacao varieties and provides training to improve quality and output. This has also improved the quality of life for farmers, who are reporting a 72% higher annual income than before. Beans here have notes of red berries, citrus and dried figs and raisins, with a sweet aroma.