Drying is the last step before the cocoa beans are shipped to our factory in Österlen. Drying can be done mechanically, or naturally on beds in the sun.  As the moisture decreases, fermentation begins to slow down, but the flavor and color of the cocoa bean continues to develop and change. Slow and gentle drying can greatly reduce the acidity of the bean, as well as develop that color shade in the finished chocolate. This step in the process takes an average of 5-7 days and is complete when the moisture content of the bean reaches 6-8%. If the moisture content is higher, there is a risk that the beans develop mold inside, which immediately makes them unusable.  The beans are then sorted, packed in sacks  and shipped to us in Sweden.