Drying is the next stage after the fermentation process; it is aimed at reducing the moisture content from about 55% to 7.5%.

Our farms are usually cleared between December and February

Raw cocoa beans have astringent and unpleasant flavor and hence after the pod breaking process.

Extreme care is taken during harvesting to ensure that the cushions carrying the flowers and fruits are not damaged

This is done by cutting the pods open using blunt cutlass or wooden clubs.

The young cocoa seedlings are transported from the nursery to the field for planting.

Pruning is the removal of unwanted growth or parts of the cocoa plant.

Lining and pegging ensures that we utilize the space on our land efficiently.