Harvesting is a very delicate moment: each fruit is open manually to reveal the rows of broad beans dipped in the white mucilage of the "cabossa" a precious jewel-case that contains the seed of the cocoa. Amedei selects the best broad beans of cocoa directly in their countries of origin and utilizes only the precious varieties "Criollo and Trinitarian" in its chocolate.
Fermentation is the first step after the harvest, and it is necessary to reduce the bitter taste of the beans, and to exhale the bases of the aroma. The broad beans are placed in tubs and are frequently stirred to obtain a uniform fermentation, for a period of time that varies according to the type of the cacao. Fermentation is the first step after the harvest, and it is necessary to reduce the bitter taste of the beans, and to exhale the bases of the aroma. The broad beans are placed in tubs and are frequently stirred to obtain an uniform fermentation, for a period of time that varies according to the type of the cacao.
Subsequently, the desiccation reduces the humidity of the seeds of the cocoa and yields to a right preservation during the transport from the countries of origin to Amedei’s factory. |
