Harvest and Fermentation
In an era of mechanical harvesting, cacao is harvested as it has been for centuries—by hand. The trees and omnipresent blossom clusters are extremely fragile and easily injured. They produce ripe pods year round, generally with two concentrated periods that depend upon the timing of the rainy season. After locating a ripe pod, a worker will either pluck it by hand or remove it with a sharp knife at the end of a pole.