This last week saw us finish the fermentation of our cacao harvest and its subsequent drying in front of the science department building for all to see.

This was then finished by roasting the beans in the oven at a slow and steady temperature of between 110-140°C for 30 minutes. Now we have to peel this amazing production, which we have just concluded!

Small samples have been tasted and so far indicate that it is top quality cacao nibs that we are producing!