After an unusually hot summer in 2024, Belize’s cacao harvest is off to a slower start than usual. However, at Finca Chocolat, we’re pleased to see our trees nearly ready to begin the season—proving once again the resilience of well-managed, sustainable cacao farming.
The Harvest Process: From Tree to Bean
Over the next five months, our team will be in the fields, harvesting every 10 to 14 days as the pods reach peak ripeness. Each step of the process is designed to maximize flavor and quality:
🌱 Hand-harvested cacao – Only the ripest pods are carefully selected, ensuring optimal bean development.
🪵 Fermentation in wooden boxes – This critical stage enhances the beans’ natural flavors, transforming them into the foundation of fine chocolate.
☀️ Solar drying on-site – After fermentation, the beans are gently dried in our solar drying houses, preserving their rich aromas and unique characteristics.
Once fully dried, our cacao is packaged for sale, ready to be crafted into premium chocolate by makers who value sustainable and ethical sourcing.
As the harvest season gets underway, we’re reminded of the patience and dedication required to cultivate exceptional cacao. Stay tuned for updates as we bring in this year’s crop!