Post-Harvest Process
Andani cacao is produced under an agroecological farming approach, completely free from chemical pesticides and synthetic agricultural inputs. Our production philosophy focuses on protecting soil health, biodiversity, and the natural balance of the ecosystem while producing high-quality cacao.
Selective Harvest
Harvesting is carried out manually, with careful selection of fully mature pods only. Immature, overripe, or diseased pods—particularly those affected by monilia—are excluded from the harvest.
This strict selection ensures that only healthy and properly developed beans enter the post-harvest process, which is essential for achieving consistent fermentation and proper development of the cacao’s aromatic profile.
After pod opening, the fresh cacao beans are placed in clean collection containers and transported in closed containers to the TIKRANA post-harvest facility, where controlled fermentation and drying processes take place.
Draining Stage
Upon arrival at the facility, the fresh cacao beans are transferred into dedicated and properly labeled fermentation crates, reserved specifically for our chemical-free cacao lots.
The crates are placed on wooden pallets, ensuring that the beans never come into direct contact with the ground and maintaining proper hygienic conditions throughout the process.
The cacao remains in these crates for approximately 48 hours, allowing the natural mucilage draining process to occur. This stage reduces excess pulp and prepares the beans for a more balanced fermentation.
Fermentation
After the draining stage, the beans are transferred to wooden fermentation boxes, used exclusively for cacao produced without chemical inputs.
Fermentation lasts between 4 and 5 days and is carefully monitored:
Days 1–2: The beans remain undisturbed, allowing the anaerobic phase to develop, during which yeasts begin to transform the sugars in the mucilage.
Days 3–5: The cacao mass is turned at specific intervals, introducing oxygen and ensuring uniform fermentation.
During this stage, temperatures typically reach between 45 °C and 48 °C, an ideal range that promotes the development of aroma precursors while reducing bitterness and astringency in the beans.
Drying
Once fermentation is complete, the cacao beans are transferred to a greenhouse-style drying system (marquesina), where solar energy is used to gradually reduce their moisture content.
During this stage, the beans are manually turned two to three times per day in order to ensure uniform drying and prevent mold formation or undesirable secondary fermentations. This process typically takes between 3 and 5 days, depending on weather conditions.
Drying continues until the beans reach a final moisture content of 7% or lower, meeting the international standards required for high-quality cacao intended for export.
Storage
Once dried, the beans are carefully inspected and packed in natural jute bags.
The cacao is stored in a designated and clearly labeled storage area, reserved exclusively for chemical-free cacao, ensuring separation from other products and preserving the integrity of each lot.
The storage area maintains adequate ventilation, cleanliness, and low humidity, allowing the beans to remain in optimal condition while awaiting shipment to chocolate makers.
Result
Through this careful post-harvest process—combining selective harvesting, controlled fermentation, careful drying, and proper storage—Andani cacao achieves:
80–90% fermentation
≤ 7% moisture content
Grade 1 export quality
Full traceability from farm to lot.
Our goal is to offer cacao that allows chocolate makers to express the true potential of Ecuadorian origin cacao in every batch of chocolate.
Andani cacao is produced under an agroecological farming approach, completely free from chemical pesticides and synthetic agricultural inputs. Our production philosophy focuses on protecting soil health, biodiversity, and the natural balance of the ecosystem while producing high-quality cacao.
Selective Harvest
Harvesting is carried out manually, with careful selection of fully mature pods only. Immature, overripe, or diseased pods—particularly those affected by monilia—are excluded from the harvest.
This strict selection ensures that only healthy and properly developed beans enter the post-harvest process, which is essential for achieving consistent fermentation and proper development of the cacao’s aromatic profile.
After pod opening, the fresh cacao beans are placed in clean collection containers and transported in closed containers to the TIKRANA post-harvest facility, where controlled fermentation and drying processes take place.
Draining Stage
Upon arrival at the facility, the fresh cacao beans are transferred into dedicated and properly labeled fermentation crates, reserved specifically for our chemical-free cacao lots.
The crates are placed on wooden pallets, ensuring that the beans never come into direct contact with the ground and maintaining proper hygienic conditions throughout the process.
The cacao remains in these crates for approximately 48 hours, allowing the natural mucilage draining process to occur. This stage reduces excess pulp and prepares the beans for a more balanced fermentation.
Fermentation
After the draining stage, the beans are transferred to wooden fermentation boxes, used exclusively for cacao produced without chemical inputs.
Fermentation lasts between 4 and 5 days and is carefully monitored:
Days 1–2: The beans remain undisturbed, allowing the anaerobic phase to develop, during which yeasts begin to transform the sugars in the mucilage.
Days 3–5: The cacao mass is turned at specific intervals, introducing oxygen and ensuring uniform fermentation.
During this stage, temperatures typically reach between 45 °C and 48 °C, an ideal range that promotes the development of aroma precursors while reducing bitterness and astringency in the beans.
Drying
Once fermentation is complete, the cacao beans are transferred to a greenhouse-style drying system (marquesina), where solar energy is used to gradually reduce their moisture content.
During this stage, the beans are manually turned two to three times per day in order to ensure uniform drying and prevent mold formation or undesirable secondary fermentations. This process typically takes between 3 and 5 days, depending on weather conditions.
Drying continues until the beans reach a final moisture content of 7% or lower, meeting the international standards required for high-quality cacao intended for export.
Storage
Once dried, the beans are carefully inspected and packed in natural jute bags.
The cacao is stored in a designated and clearly labeled storage area, reserved exclusively for chemical-free cacao, ensuring separation from other products and preserving the integrity of each lot.
The storage area maintains adequate ventilation, cleanliness, and low humidity, allowing the beans to remain in optimal condition while awaiting shipment to chocolate makers.
Result
Through this careful post-harvest process—combining selective harvesting, controlled fermentation, careful drying, and proper storage—Andani cacao achieves:
80–90% fermentation
≤ 7% moisture content
Grade 1 export quality
Full traceability from farm to lot.
Our goal is to offer cacao that allows chocolate makers to express the true potential of Ecuadorian origin cacao in every batch of chocolate.
