Dancing on the cocoa 2017. Fazenda Sagarana, Bahia, Brasil. I have traveled to many countries in Central and South America and had never seen this done anywhere other than Brasil. One theory is that it reduces drying time by removing excess pulp from the surface of the fermented cocoa.

https://www.themaven.net:443/api/media/7d10056f-f41e-438f-96b8-73f02f2afb43 

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