[et_pb_section admin_label=”section” background_image=”http:\/\/nahuacacao.com\/en\/wp-content\/uploads\/bkgd-fermentation.jpg” transparent_background=”off” background_color=”#ffffff” allow_player_pause=”off” inner_shadow=”off” parallax=”on” parallax_method=”off” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off”][et_pb_row admin_label=”row” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”off” padding_mobile=”on” custom_margin=”0px||0px|” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” column_padding_mobile=”on” custom_padding=”0px||0px|”][et_pb_column type=”1_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
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Nahua applies a rigorous post-harvest fermentation process that allows the cacao bean to achieve consistent high-quality fine-flavor standards.<\/p>\n
The process begins when Nahua\u2019s field team transports freshly harvested cacao beans directly to a purpose-built fermentation center in Upala, Costa Rica. The fermentation process is comprised of a fully controlled stacked wooden box system, each 60 cm high, 120 cm wide and 80cm deep. Each box can hold up to 600 kilograms of fresh cacao beans.<\/p>\n
The ascending boxes are aligned on three separate levels and allow the team to apply a \u201ctriple revolution\u201d process, in-line with international best practices for cacao fermentation. This process transfers the cacao beans from one box to the next, approximately every two days, resulting in a\u00a0 fermentation process that lasts five to six days.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_image admin_label=”Image” src=”http:\/\/nahuacacao.com\/en\/wp-content\/uploads\/fermentation.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section admin_label=”section” background_image=”http:\/\/nahuacacao.com\/en\/wp-content\/uploads\/bkgd-drying.jpg” transparent_background=”off” background_color=”#ffffff” allow_player_pause=”off” inner_shadow=”off” parallax=”on” parallax_method=”off” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_image admin_label=”Image” src=”http:\/\/nahuacacao.com\/en\/wp-content\/uploads\/drying.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
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Nahua\u2019s greenhouse applies a solar drying technique that relies on tropical climates and is specially designed to ensure temperatures average 60\u00b0C\/140\u00b0F. The fermented cacao beans are placed on extended surfaces that allow for appropriate airflow, complemented by consistent agitation and quality reviews.\u00a0 After a 10 day period, our cacao beans typically reach the desired 7% moisture level and are considered ready for final packaging and shipment.<\/p>\n
[\/et_pb_text][et_pb_button admin_label=”Button” button_url=”http:\/\/nahuacacao.com\/en\/#post-harvest” url_new_window=”off” button_text=”Back to Post Harvest” button_alignment=”left” background_layout=”light” custom_button=”on” button_text_color=”#ffffff” button_letter_spacing=”0″ button_use_icon=”default” button_icon_placement=”right” button_on_hover=”on” button_letter_spacing_hover=”0″] [\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Fermentation Process Nahua applies a rigorous post-harvest fermentation process that allows the cacao bean to achieve consistent high-quality fine-flavor standards. The process begins when Nahua\u2019s field team transports freshly harvested cacao beans directly to a purpose-built fermentation center in Upala, Costa Rica. The fermentation process is comprised of a fully controlled stacked wooden box […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-418","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/pages\/418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/comments?post=418"}],"version-history":[{"count":11,"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/pages\/418\/revisions"}],"predecessor-version":[{"id":595,"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/pages\/418\/revisions\/595"}],"wp:attachment":[{"href":"https:\/\/nahuacacao.com\/en\/wp-json\/wp\/v2\/media?parent=418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}