Bahen & Co. Chocolate
GROWER DIRECT
A RELATIONSHIP WITH THE GROWERS
It is important that grower's develop a sustainable livelihood – not just on social equity principles but the surplus income allows them to stick with their existing sustainable practices and invest in higher quality fermentation and drying equipment to achieve the quality standards required.
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GENETICS
THEOBROMA CACAO
"Cacao” or “cocoa” is the term given to the fermented and dried seed (referred to in the industry as a “bean”) of the important tropical rain forest tree Theobroma Cacaowhich is native to tropical South America.
Source: Bahen & Co. Chocolate
FLAVOUR COMPOUNDS
FERMENTATION AND DRYING
Plant genetics is only part of the cacao flavour story. The majority of the flavour compounds, particularly the chocolate flavours are a result of the quality of the ferment. Fresh beans are placed in wooden boxes and the natural sugars and yeasts combine to kick-start the ferment and begin the complex flavour development processes involved.
Source: Bahen & Co. Chocolate
