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Pacific Cacao Co imports single origin organic traceable cocoa seeds from philippines

Cacao trees with cocoa pods under banana tree shades

Cacao trees like shade

Coconut or banana tree

are usual companions

Only organic fertilizers

are used:

Seaweed + fish fertilizers

No pesticides!

Each pod is manually

covered with

plastic bag for protection

Harvesting:

Cacao fruit are manually

removed from trees

Pods cut open

Wet beans are collected

and transferred

to fermentation

cocoa pods covered with bags to protect from insects

cocoa harvesting cacao pods cut opening

cacao bean opening, harvesting cocoa

How We Grow Our Cacao

Fermentation

Fermentation is the key technological stage that defines cacao flavor and chocolate taste

Fermentation boxes are made of fruit trees
Wet beans are placed in upper boxes for 5-6 days at the temperature of 115-130F
Fermenting beans are mixed several times a day
Transferred to lower box for 2 days for cooling off
Cooled down to 85F
Transferred to dryer
Beans are sun dried to 6-7% moisture
Packaged in jute sacks

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