Akesson's is committed to cultivating the highest quality cocoa beans with a commitment to sustainability. Cocoa has been cultivated on the Bejofo Estate in Ambanja, Madagascar, where Akesson's produces cocoa since 1920. On the approximately 600-hectare Bejofo Estate, you can find cocoa trees up to 80 years old. Every morning during the harvest season, farmers collect approximately 400 ripe cocoa pods, crack them open, and quickly transport them to fermentation boxes where they remain for six days. Fermenting the cocoa beans as quickly as possible after harvest is crucial for obtaining high-quality cocoa beans. After fermentation, the beans first dry briefly in the sun on terraces and then are moved to drying areas away from direct sunlight for a controlled drying. Akesson's is one of the pioneers in the development of specialty cocoa. The flavor of the cocoa beans varies slightly from year to year, but they always retain their characteristically clear, distinct fruit profile and high acidity.