Chocolate Treasures still buried in Cacao Seeds

Hiking the hills of Laguna de Chiriqui with our guide, Lisandro, who is agile at tree climbing, we have found chocolate long before it is processed into convection.

 
 When the pods are brown, they are overripe, but just before that point, they are ready to split to expose the pulpy seeds. The surrounding gelatinous pulp is acidic and chemically wears down the seedcoat which then dries.
 
  Once fully dry, the seeds may be ground to what we know as cocoa powder. So you see, these beans are are long way from Nana's brownies!