The cacao tree grows in various regions along the equator, where it benefits from an average temperature of around 25 degrees. A humid, rainy climate and the shade of larger trees encourage cacao fruit to grow.

At the end of the rainy season, the cacao fruit is ripe and the harvest begins. With the help of a sharp knife, the farmer very carefully separates the ripe fruit from the tree. He is careful not to damage the trunk, the flowers and the unripe fruits. Once harvested, the fruit is cut open and the seeds and pulp are removed from the skin.

The seeds and pulp are put into wooden boxes and covered with leaves. The fruit begins to ferment due to the high sugar content in the pulp. Acetic acids are produced, which then evaporate. The beans are repeatedly mixed to achieve an even fermentation process, which lasts five to seven days.

The farmer empties the wooden crates after fermentation is complete and spreads the beans out in the sun to dry. After five to ten days, the natural drying process is complete. A cutting test is then carried out. The beans are cut open and checked for moisture. The moisture content of the beans must not exceed 6% so as to prevent the formation of mould.

The beans are then sorted according to size and quality, either by hand or using the simplest sorting equipment. This step is extremely important, as the beans should be as even as possible in terms of size for downstream stages of processing. The sorted beans are then filled into either jute or specially designed plastic bags. They are now ready for transport by shipping container to Europe.