FERMENTATION - Ingemann
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A SPECIAL PROCESS, A UNIQUE QUALITY

FROM TREE TO BEAN

FERMENTATION

 

We have developed and adapted post-harvest protocols for each variety. The beans are carefully fermented in wooden boxes placed on cascades. PH and temperature are monitored throughout the process to ensure correct fermentation and develop the best flavors.

The quality of a cocoa bean is 40% genetics and 60% post-harvest processing!

Fermentation is the most crucial step for flavor development.