Nicaraguan countryside surrounding Cacao Bisiesto

The fruit of the cacao tree—a cacao pod holding 20-40 beans in wet pulp

Cacao in production—José Enrique Herrera’s farm in Nueva Guinea, RAAS, Nicaragua

Fermenting boxes and employees at Cacao Bisiesto

Beans fresh from the fermentation box—ready to dry

Outdoor drying racks at Cacao Bisiesto

Drying beans under shelter