Post-harvest processes include fermentation and drying, which gives the cocoa seed its aroma and makes it storable. The fresh unedible and perishable seed turns into a transportable good. Fine or flavour cocoa needs special treatment: only if fermentation is perfectly adapted to the variety further flavours evolve: floral and fruity notes as well as beery like or special notes e.g. sandelwood or umami will appear. After these steps, our fine flavour cocoa is shipped directly to Hamburg for further processing.