The Cocoa Bean
As soon as the pods ripen the workers cut them from the tree with a machete. This is quite a delicate operation as the cocoa beans grow so close to the trunk – the trunk can be easily damaged and is vulnerable to disease, so harvesting with machines will never be possible. The pods are then piled together for a group of workers to open by hand.
Within the pod, the beans are wrapped in a thick white mucilage that acts as a protective coasting. The mucilage and beans are emptied into large baskets or containers. The mucilage is juicy and fresh, with delicate aromas that vary from one tree to another. The flavour is honeyish, with a faint vanilla aftertaste.
This process of when to cut the pods from the trees is a vitally important stage in the taste of chocolate, for if the pods that have not been allowed to ripen fully, and have been cut off too soon, they will taste a little sour. Unfortunately, this happens because poor farmers want their bean cash as soon as they can get it.
