A cocoa tree produces 40 pieces of fruit annually, and these yield about 2 kg of cocoa beans each year. The cocoa fruits are harvested by hand and gently pried open with a machete.
After harvesting, the cocoa beans are piled in mounds and covered with banana leaves. The beans remain under the leaves for five to eight days, and the fermentation process releases the delicious aroma of the chocolate. The beans are then left to dry in to the sun. This drying process must be done slowly in order to preserve the flavour of the beans. To ensure even drying, they are turned regularly by hand.