In order for the green-yellow fruits to develop their incomparable bouquet, the farmers subject their harvest to a laborious fermentation process.
After harvesting, the fruits are treated with hot steam or boiling water and then exposed to the intense sun for several hours. Overnight the fruits are sealed in airtight containers. This process is repeated daily for several weeks. Through this process, the pods gain sweetness and loose weight daily and develop their dark brown colour and aroma-forming enzymes.
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