- Jun 15, 2023
- 1 min read

Crafting the Rich Taste of Cocoa Wine: A Step-by-Step Process.

Updated: Jan 9

To be able to make a bottle of cocoa wine, it takes more than 20kg of fresh cocoa beans. Here is our cocoa wine making process:

Cacao liquor process

1. Collect cacao juice (4 hours after the wet beans were transferred into fermentary box)

2. Filter collected cacao juice

3. Add purified/distilled water

4. Flash Pasteurize

5. Cool down (lukewarm)

6. Add dry active yeast

7. Transfer in containers with air lock

8. Alcoholic fermentation (minimum of 2 weeks)

9. Racking (Removing lees/dead' yeast)

10. Harvesting

11. Pasteurize

12. Ageing

Cocoa fruit after being split will have white cocoa rice which is the part taken to ferment alcohol.

Fresh cocoa beans on the left, fermented and dried cocoa beans on the right

The different cocoa liquors are all due to the fermentation and aging process. On the left is cocoa wine that is aged and fermented for a few days, with a more sour taste of the fruit. On the right is cocoa liquor that has been aged for days at least 3 months for a light chocolate and cocoa flavor.