The Cocoa Journey
From pod to premium chocolate, Cameroon cocoa undergoes careful processing at every stage.
Harvesting & Fermentation
Cocoa pods are harvested at peak ripeness. Beans are extracted and fermented in banana-leaf lined boxes for 5-7 days, developing the characteristic chocolate flavor precursors.
Drying & Grading
Beans are sun-dried on raised beds for 7-10 days, turned regularly for even drying. Moisture is reduced to 7-8% before grading.
Export & Roasting
Graded beans are bagged in 65kg jute bags and shipped to chocolate manufacturers who roast, winnow, and conch the beans into finished chocolate.
Source Cameroon cocoa for your chocolate production.