FERMENTED CACAO BEANS (SAWATA, DAVAO DEL NORTE)

Though traditional tablea doesn't always use fermented cacao beans, good quality chocolate bars rely on their complex flavor. After harvest, the beans are heaped or placed in boxes and left to ferment for several days. This happens quite spontaneously for backyard-dried beans. This process breaks down the sugary pulp, develops complex flavors, and reduces bitterness. 

These trinitario beans are from Sawata, Davao del Norte.