Unlocking the Art of Cacao Fermentation at Bohol Chocolate Farm (BCF)

At Bohol Chocolate Farm (BCF), the journey from Tree to Treats is a meticulous process, and at the heart of this process lies the art of cacao fermentation. Let’s dive into the fascinating world of cacao fermentation and explore how it contributes to the creation of Bohol’s finest chocolate.

The Beginnings of Fermentation:

Farm-Fresh Cacao Pods: It all begins in our lush cacao orchards where we cultivate farm-fresh cacao pods. These pods house the precious cacao beans, the building blocks of exquisite chocolate.

Harvesting at Peak Ripeness:

Timing is Everything: Harvesting is an art. We wait patiently until the cacao pods reach their peak ripeness. This ensures that the beans inside carry the rich flavors that will later define our chocolates.

Extracting the Cacao Beans:

Skilled Hands: With utmost care, the beans are extracted from the pods. Skilled hands handle this process to avoid damaging the beans and to preserve their inherent qualities.

The Fermentation Dance:

Wooden Boxes: The extracted beans are placed in wooden fermentation boxes, setting the stage for the fermentation dance. This crucial step allows the beans to develop their unique flavors and aromas.

Microbial Alchemy:

Natural Fermentation: Here, nature takes the lead. Wild microbes initiate the fermentation process. As sugars in the pulp convert to alcohol, a symphony of flavors begins to emerge.

Careful Monitoring:

The Watchful Eye: Our experts closely monitor the fermentation, adjusting conditions as needed. This careful attention ensures a perfect balance and development of the beans’ flavor profiles.

Duration Matters:

Crafting Complexity: The duration of fermentation is an art in itself. It varies depending on the desired chocolate flavor. Longer fermentation often results in a more complex and nuanced chocolate.

Sun-Drying for Perfection:

Nature’s Touch: Once the fermentation reaches its peak, the beans are sun-dried. This natural drying process enhances the flavors, bringing out the full potential of the cacao.

The Journey Continues:

From Dried Beans to Chocolate: After fermentation and drying, the beans are ready for the next steps in chocolate crafting. Roasting, grinding, conching, and tempering—all orchestrated to perfection.

A Symphony of Flavors:

Taste the Art: The end result is not just chocolate; it’s a symphony of flavors. From fruity and floral notes to deep, rich undertones, each bar tells the story of the meticulous craftsmanship at Bohol Chocolate Farm.

Join the Journey:

Farm Tours: Curious minds are invited to join our farm tours to witness firsthand the artistry of cacao fermentation. Immerse yourself in the world of chocolate-making at BCF, where every step is a celebration of flavor, tradition, and sustainability.

At Bohol Chocolate Farm, we don’t just make chocolate; we craft an experience that starts from the very roots of cacao cultivation and blossoms into the finest chocolate bars, each telling a story of artistry and dedication.

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