Purity from Nature

Q-Fermentation starts at the very beginning of the cocoa growing cycle with the passion of dedicated farmers. Each farmer is taught how to hand pick the pods, opening each by hand so as not to damage the beans, adding 100% natural ferments and carefully aerating the fermenting bean pulp for up to 5 days, all contributing to a superior quality fermentation.

Following this new fermentation process, gentle roasting and conching ensures intense cocoa flavours shine through in three unique couvertures; Alunga™ 41%, Inaya™ 65% and Ocoa™ 70%. Each couverture has been carefully created by Cacao Barry’s master chocolatiers with specific applications in mind - find out more about these couvertures and the Q-Fermentation process here.