This is where the beans begin to develop flavor and color. Our beans are slightly fermented to give it a nice taste without too much acidity. Most cacao used for candy chocolate are fermented 4 to 7 days which can produce quite a bit of acidity. With more acidity requires more machinery processing to allow the acids to evaporate which is usually done by conching. After the beans are fermented, they are then dried by sun or with large blowers. Our beans are dried by sun at the plantation for an average about 5 days, depending on the weather. Once dried, they are ready to be bagged and shipped.