The cacao pods come in various colors depending on genetics and degree of ripeness. It grows in tropical regions, near the equator.

Inside of the cacao pods, there are the cacao beans surrounded by a white pulp, essential for fermentation

Cacao is typically harvested twice a year. The main harvest season occurs during the dry season, which varies depending on the specific country but is generally from October to March. A smaller, secondary harvest can take place around six months after the main harvest. The exact timing of the harvest depends on the climate and growing conditions of the region.

During harvest, ripe cacao pods are cut from the trees by hand, ensuring the beans inside are carefully preserved.

Fermentation is a critical step in developing the flavor of cacao beans. Once the pods are harvested, they are opened, and the beans along with their surrounding pulp are extracted and placed into shallow containers, often made of wood or lined with banana leaves. This mass of beans and pulp is left to ferment for several days, usually between five to seven.

Fermentation not only enhances flavor but also reduces bitterness and astringency while altering the color of the beans from a pale white to a rich brown. Regular turning of the beans is necessary during fermentation to ensure uniformity and adequate aeration.

After fermentation, the beans are spread out to dry under the sun for about a week. This drying process further develops the flavor and reduces the moisture content, making the beans suitable for storage and transportation.