During the cocoa harvest year (October 1 to September *0, in our country), there are two main harvest seasons.

In the winter (between October and February), we cultivate *0 percent of our cocoa and in the summer (between March and July) the remaining *0 percent.

From bloom to harvest, cobs take five to six months to ripen. We harvest the cobs only when they are completely ripened. At that time, the cocoa contains maximum sugar concentration in the mucilage, a very important phase for a good subsequent fermentation.

The harvest is performed with well sharpened blades or machetes to avoid harming the flowers cushions and therefore causing lesions to the plant which can be potential entry points for plagues and diseases.

In times of high production, we harvest every *5 days to avoid over ripening and germination of the nibs. During the harvest, we separate the finest ripened cobs from the ones that are either over ripened or green as well as those contaminated by some form of plague or disease.

We are able to supply from a *0 ft container till 2 containers monthly