The cacao is grown pesticide-free in this agroforestry to preserve natural biodiversity. The beans are fermented for 6 days in used whisky oak barrels, with 3 rotations in between. They are then dried on raised wooden beds in an enclosed greenhouse, which allows control over the degree of drying. The reward is beans with an intoxicating aroma.
The Fossa chocolate manufactory in Singapore focuses on careful artisanal production in small batches and without additives to bring out the unique taste and nuances of each batch of cocoa.
Fossa works with farmers who dedicate their lives to the craft of cocoa farming and fermentation, and only buys high quality cocoa.
To ensure the longevity of their partnership and the continuous improvement of the farmers’ living and working conditions, they pay them above commodity prices. This allows the farmers to earn healthy wages that allow them to dedicate more time cultivating the flavour of cocoa, rather than focusing only on yield.
