Harvest Timing and Techniques for Maximum Cacao Quality

Precise harvest timing dramatically influences bean quality and flavor development. Pods should be harvested at peak ripeness, indicated by characteristic color changes specific to each variety. Professional harvesters use clean, sharp tools and avoid damaging the flower cushions that will produce future crops. Post-harvest pod handling affects fermentation success—pods should ideally be opened within 24 hours of harvest, with careful removal of placenta tissue that can cause bitterness. Training harvest teams in quality standards and implementing incentive systems for careful harvesting typically results in 10-15% quality improvements that translate directly to higher market prices.