As soon as the cocoa pods of the organically grown cocoa tree (Theobroma cacao L.) have reached the right level of ripeness, they are carefully harvested with special knives and opened to expose the cocoa beans. For the local farmers and harvesters, this work is an important source of income and contributes to the economic stability of their community. These beans are fermented, dried, roasted and crushed into cocoa nibs. A cocoa mass is obtained by grinding the cocoa nibs, from which the raw cocoa butter is then separated from the solid components by pressing.

The raw cocoa butter is first subjected to a filtration process to remove impurities. After filtration, the butter is liquefied under heat to achieve a uniform consistency. Careful and gentle steam deodorization produces a deodorized organic cocoa butter that is almost neutral in taste and smell. Due to its special nature and quality, this is highly valued in the cosmetics and food industries.