How do I ferment and dry cocoa beans properly for a good price?

Good fermentation and drying decide your bean grade and price. After harvest, scoop the wet beans with pulp and ferment them in heaps or boxes for about 5 to 7 days, turning or mixing periodically so they ferment evenly, which develops the chocolate flavour and proper brown colour. Then sun dry slowly over several days to around 7 percent moisture, spreading thin and turning, avoiding too fast drying which traps acidity. Well fermented, properly dried beans that are not mouldy or slaty get the best rate, while wet sale of unfermented beans usually fetches less. If your buyer purchases wet beans and does the fermentation themselves, follow their instructions. Confirm the moisture target and fermentation method your specific buyer wants, and get hands on guidance from the cocoa research station or other growers for your first batch.