The cocoa pods are harvested once they are ripe.
The cocoa pods are split open and the beans with their surrounding pulp are removed.
They are placed in large, shallow moistened piles, or bins covered with large banana leaves.
The beans turn brown during fermentation, which may take between five and eight days.
The cocoa seeds are dried following fermentation. Farmers usually spread the fermented seeds on trays and leave them to dry in the sun. The drying process usually takes about a week.