Our Cacao Pods are special because they come from our own plantation in Assam, particularly in Salonah. We cultivate them with care, ensuring the highest quality cacao beans. These pods develop their rich flavor profiles as a result of the ideal climatic conditions and fertile soil in our region.

To achieve that wonderful, deep chocolate flavor, we carefully harvest and ferment the pods for several days before drying them. The fermentation process is essential for bringing out the unique and complex flavors in the cacao beans.

We use traditional methods combined with modern techniques to process these Cacao Pods. This careful process involves fermenting, drying, and roasting the beans to ensure they retain their rich, aromatic qualities. The result is premium-quality cacao with a distinct and captivating taste, perfect for chocolate production and culinary uses.

Botanical Name: Theobroma cacao

Plant Part: Pods

Method of Extraction: Traditional Fermentation and Drying

Origin: Salonah, Assam (India)