The cacao tree (Theobroma cacao) grows in tropical climates throughout the world. Cacao trees are small and delicate, growing to about 15-25 feet in height. The tree produces small, white or pink flowers directly on its trunk and main branches, a phenomenon called “cauliflory.” Tiny insects, primarily midges, pollinate these flowers, leading to the formation of cacao pods. Not all flowers get pollinated, so only a few develop into pods. Once pollinated, the flowers transform into pods, which take about 5-6 months to mature. These pods come in various colors (yellow, green, red, purple) and can grow up to 8-14 inches long. Inside each pod are 20-50 seeds, or “cacao beans,” surrounded by sweet, white pulp. The three main types of cacao are Criollo, Forastero, and Trinitario. Each has distinct characteristics in flavor, resilience, and growing regions.
Harvesting
The first step is harvesting. Typically, between 20 and 50 beans are produced by each football-shaped cacao pod, which are carefully harvested, usually by hand. The cocoa beans are surrounded by a sweet, white and juicy pulp, which is sometimes removed or used in fermentation.
Fermentation
Fermentation. The cocoa seeds are removed from the pods and placed in shallow containers where they are allowed to ferment for two to seven days. During this step, bacteria, yeasts, and enzymes break down the pulp during which the beans begin to develop a chocolatey flavor. Proper fermentation is essential to the fine flavor of the cacao beans. After fermentation, the beans have lost about half their weight.
Drying
After the beans have undergone fermentation, the beans are dried in the sun for 5-7 days. Drying must be carried out slowly. The beans are spread out in the sun and raked hourly to ensure uniformity. This will continue for the next four to five days until the seed has a moisture content from about 60% to 6%. This reduces moisture content, which is crucial for reducing spoilage during the eventual storage and shipping process.
Export/Shipping
After the beans are dried, they are grated for size (the small beans are discarded) and the beans are packed in hessian sacks. The dried cacao beans from the tropics are then packaged and shipped to chocolate manufacturing facilities all over the world.
