11/05/2026
SOUND UP - We’re talking Fermentation! 📣
What do coffee, kombucha, kimchi, kefir… and cocoa all have in common? Fermentation.
And when it comes to chocolate, this is where ALL the flavour takes off ✨
If you’ve ever wondered why our chocolate tastes so fruity, nutty, with a beautiful acidity, it’s our processing. Cocoa bean variety plays a big part, but fermentation is where the magic happens.
In St Vincent, we ferment our beans in a unique, 4-tiered box fermentation process which takes roughly 7 days. This is a delicate process which requires a lot of skill.
Get the timing wrong and the flavour suffers:
❌ Under‑fermented cocoa tastes raw, vegetal, sour or alcoholic
❌ Over‑fermented cocoa tastes rotten, bitter or mouldy
That’s why we ferment in small, carefully managed batches. This precision gives us beautifully consistent flavour and means we can keep our roast profiles light and our conching short.
It’s one of the secrets behind the bright, fruit‑forward flavour in our chocolate buttons.
When great genetics, great terroir and great fermentation come together, you have the recipe for some truly exceptional cocoa 🌱
Expect more from your chocolate.
Unrivalled cocoa sourcing, farming and flavour.
