Get to know us
Where we harvest.
The rainforest in Ecuador is a lush and diverse ecosystem that is home to a variety of flora and fauna, including the coca plant and the cacao tree. The coca plant has been traditionally used by indigenous communities for medicinal and cultural purposes, while cacao is a major agricultural product that is exported worldwide. The cacao tree thrives in the warm and humid conditions of the rainforest, with its fruit growing directly on the trunk and branches. The beans inside the fruit are then harvested and processed into chocolate.
How we harvest.
Harvesting fresh cacao nibs from Ecuador by hand is a labour-intensive process that requires a great deal of skill and care. The cacao pods are carefully selected when they are ripe, and then harvested by hand using a machete or a similar tool.
Once the pods are harvested, they are opened to reveal the cacao beans inside. The beans are covered in a sweet, white pulp that must be removed before the fermentation process can begin. This is usually done by hand, with the workers carefully scooping out the pulp using a small scoop.
After the pulp has been removed, the beans are left to ferment for several days. During this time, natural yeasts and bacteria break down the sugars in the beans, creating a range of complex flavours and scents. The beans are turned regularly during the fermentation process to ensure that they are evenly fermented.
Once the fermentation process is complete, the beans are spread out to dry in the sun. This can take several days, and the beans must be turned regularly to ensure that they dry evenly. The drying process is crucial to the flavour and quality of the cacao, as it helps to further develop the flavours and aromas that were created during the fermentation process.
Once the beans are completely dry, they are ready to be roasted. Roasting helps to develop the rich chocolate flavour that we all know and love, as well as removing any remaining moisture from the beans. After roasting, the beans are cracked open to reveal the cacao nibs inside. These nibs can be used to make a range of chocolate products, from chocolate bars to hot chocolate.
Harvesting fresh cacao nibs from Ecuador by hand is a time-consuming and labour-intensive process, but it is also incredibly rewarding. By using traditional methods and sustainable farming practices, small-scale farmers in Ecuador are able to produce some of the world's finest cacao, with a rich and flavour that is truly unique.