When the cacao beans are out of the pods the next step is to ferment them to remove the gooey substance, and to stop the bean from germinating. This is when they need to start their flavor development. Sometimes they are fermented in large piles on the ground in between banana tree leaves, and sometimes in wooden boxes for up to 6 days.
The drying process can take up to a week but they cannot be dried for too long because they will become brittle, and if they are dried too long, then there is the risk of becoming moldy. Once they are dry, they can be stored for 4-5 years.
