☀️ NATURALLY SUN-DRIED

After fermentation, the cacao beans are naturally sun-dried.

Rather than rushing the process with excessive heat, traditional sun-drying allows moisture to gradually leave the beans while further developing their flavour and quality.

Drying is essential because the moisture content needs to be reduced sufficiently for safe storage and to minimise the risk of mould and spoilage. It also plays an important role in the development of cacao's final flavour and chemical characteristics.

We love this traditional approach because it works with the natural elements — sun, air and time.

Nature doesn't always need to be improved upon.

Sometimes it simply needs to be respected.

🔥 WHY TEMPERATURE MATTERS

One of the things we care deeply about is how cacao is processed after it has been harvested.

Cacao contains naturally occurring compounds including flavanols and other polyphenols, which are part of what makes cacao such an interesting wholefood. Research shows that processing — particularly fermentation, drying and high-temperature roasting — can significantly change the levels of these compounds.

This is why we take a gentle-processing approach.

We want to avoid unnecessary exposure to excessive heat wherever possible and preserve as much of the cacao's naturally occurring character as we can.

It's important to understand that no processing method preserves every compound perfectly — fermentation and drying themselves naturally alter cacao's polyphenol profile. But careful processing can help us balance flavour, food safety, quality and the preservation of naturally occurring cacao compounds.

For us, it's about respecting the cacao in its most natural form rather than over-processing it.