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In the [[Sambirano|Sambirano region ]] all three types of cocoa grow: Criollo, Forastero and Trinitario. Criollo is a rare species, which only grows in rainy regions such as at the foot of the mountains in the Sambirano valley. Criollo is a very sensitive and not very fruitful species. Compared with the other cocoa species, the Criollo pods have an uneven surface. The beans have a delicate flavour which is especially suitable for chocolates with a high percentage of cocoa. A cut Criollo bean has an almost white colour inside.
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The fresh cocoa beans are brought to a fermentation station, which is usually a 3-level wooden box fermentation device. The beans are thrown into the upper wooden box and every second day they are shuffled by hand from the higher box into the lower box. The fermentation is one of the most important steps in the production procedure of quality cocoa. Due to the high sugar contents of the fruit pulp the fermentation begins immediately. During the 6 to 7 days of fermentation a temperature of up to 50°C develops and the fruit pulp evaporates. The shifting of the beans is very important in order to add necessary oxygen for the right chemical process to occur. Beans of the same size ensure an even fermentation.
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After the fermentation the beans are dried for 1 to 2 weeks in the direct sun (5 days in the dry season and 10 days in the rainy season). The sun affects the flavour of the beans. The beans must dry equally and steadily and are therefore turned upside down several times a day. The drying makes the beans durable and storable. Insufficiently dried beans are just dry outside and still moist inside and will easily moulder. Too fast drying creates unwanted flavours. Throughout the drying process the weight of the beans reduces to about half or even less and the moisture content is reduced to 7%.
