Cocoa
Cocoa from the Mountains of the Moon™ is mostly of the Forastero type
and usually cultivated in the shade, in combination with a range of other
crops like vanilla.
Ripe pods are opened in the field and the beans removed and delivered to purposely-built village fermentation centres the same day. There specialised “fermenters” make sure that the beans ferment at the right temperature
and with sufficient aeration.
Final drying takes place in a central processing plant. The initial drying is i
n the sun, on purposely built racks. It helps to reduce the acidity of the cocoa. Thereafter the beans are moved indoors where they are dried in a flow of
warm air to about 5% moisture.
What remains after sorting is a clean, single origin cocoa of limited quantity,
with a fruity-nutty taste and an intense chocolate flavour. It is also low in
acidity and tannins.