Andina Foods Export EIRL

Each cocoa fruit contains about forty seeds (cocoa beans), with about 1 gram each, these are white at harvest time, when they are harvested with the pulp of the fruit and covered. Afterwards, the pulp is heated and begins to ferment, during fermentation, a characteristic aroma appears, at the same time the grain acquires a dark brown color. After fermentation, the beans are dried, preferably in the sun.