Fermentation is undoubtedly one of the most important steps in the entire chocolate making process. Without proper fermentation, cocoa beans cannot develop the complex flavors that make up what we associate with a "chocolatey" taste.  The freshly harvested beans, still covered in a fresh sugary pulp, are collected in piles or boxes to naturally ferment for 3-7 days. Fermentation starts a myriad of chemical reactions that not only interrupt the germination process in the beans, but also develop all the flavors necessary to later create a good chocolate. A good fermentation requires deep knowledge and long experience on the part of the producer and is directly decisive for the quality of the final product. That is why we choose our producers with care and collaborate long-term and. close to have insight into, and be able to influence different parts of the process together.