Bundi Nyahuka is a 19-acre farm dedicated to growing exceptional cocoa. We take pride in using sustainable farming practices to cultivate rich, flavorful cocoa beans. The fertile soil and ideal climate of Bundibugyo enhance the quality of our beans, ensuring each one is a reflection of our commitment to excellence. Explore the distinctive taste of our farm-fresh cocoa, where careful cultivation and a passion for quality come together seamlessly.
Harvesting: Cocoa trees produce large, pod-like fruits called cacao pods, which grow directly from the trunk and branches of the tree. When the pods are ripe, they turn a deep color (yellow, orange, or red, depending on the variety) and are ready for harvest. Workers use machetes to cut the pods from the tree.
Extracting the Beans: After harvesting, the pods are split open, typically by hand. Inside, you'll find a mass of cocoa beans surrounded by a sweet-tasting, mucilaginous pulp. The beans are the seeds of the cacao fruit.
Fermentation and Drying: The beans and pulp are placed in shallow wooden boxes. They are left to ferment for several days (usually 5-7 days). During this time, the natural yeasts and bacteria break down the sugars in the pulp. The fermentation process generates heat and causes the beans to undergo chemical changes. Post-fermentation, the beans are spread out in the sun to dry. Drying can take from 7 to 10 days, depending on weather conditions. This step reduces the moisture content of the beans and further develops the flavor. Proper drying is essential to prevent mold growth.
Cleaning & Hulling: Once dried, the beans are cleaned to remove any debris or remaining pulp. This is typically done through a combination of sieving and winnowing.The dried beans have a tough outer shell that needs to be removed to access the inner nibs. The resulting nibs are the edible part of the cocoa bean.
