Taza Chocolate prepares for Valentine's Day
After fermentation has completed, the entire box is emptied onto large, wooden drying decks. There, the beans dry in the sun for seven to 10 days. During the drying stage, excess acetic acid and moisture seep out of the beans and evaporate. Slow, even drying on wood is key. Concrete, plastic, or asphalt surfaces can negatively affect bean quality.
The cacao beans are then bagged and packed for shipment to Taza.