About

CONSCIOUS CACAO

BEAN-TO-BAR PROCESS

Every step of the chocolate making process is executed by us, from the bean to the bar.

1. HARVEST

Our farmers harvest cacao pods that are allowed to ripen on the tree. Beans are removed from pods to be fermented on the same day.

2. FERMENTATION

Fresh cacao beans with the pulp are placed in wooden boxes, covered and allowed to ferment for upto a week to develop flavour.

3. DRYING

Fermented beans are dried in covered enclosures for 2-4 days before being hand sorted, packed and shipped to us.

Once we receive the beans, we execute the following steps at our factory:

4. SORTING

Beans are hand sorted, checked for quality & graded by Mason & Co factory staff. Unusable beans are sent to local farms to be used as fertiliser. Nothing is wasted.