Pod storage reduces the portion of pulp sticking at the bean. This step is important in developing a well-balanced flavor.

After pod storage, the pods are cracked open with a knife to extract the puply beans by hand.

The extracted wet, fresh beans are then heaped in banana leaves to ferment for about one week. Fermentation is a critical step in forming the cocoa flavor precursors.

After fermentation, the cocoa beans are dried in the sun until the moisture content of the beans drops from about 70% to 7%.

Dùne supports local cocoa farmers by purchasing cocoa directly from farmers, and not through brokers.

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