The fermenting boxes are constructed from Laurel wood, a hardwood grown in the Marañón Canyon . During fermentation, chemical free food-grade jute bags cover the beans, daily temperature and PH measurements are taken at different box locations and various depths. To equalize bean temperatures and assure even fermentation, the beans are removed daily to a special table and stirred thoroughly by hand. After completing fermentation, the beans undergo a proprietary process which removes significant amounts of vinegar acid. This process protects the delicate fruit, flora and nut flavors during chocolate making in Switzerland.
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