Cacao beans undergo fermentation to develop its chocolate flavor. There are two stages in the fermentation process: the Anaerobic and Aerobic stages. Fermentation typically lasts six days.
We use three-layered wooden boxes made of “santol tree”. This tropical fruit tree is native to the Philippines and the rest of Southeast Asia. Each of our three boxes have a capacity of 400 kgs., a volume sufficient to generate the heat needed to induce microbiological reactions.
