Fermentation is one of the most important stages in the life of a cacao bean — it’s where the foundation of flavor begins.
At Nikola Kalida, we follow a seven-day natural fermentation cycle that allows the beans to gradually heat up and transform in color — developing a rich, bronze hue.
We never add artificial or third-party fungal cultures to speed things up.
Our fermentation is 100% natural, driven only by the cacao itself.
We ferment our beans in special Kavirma wood boxes — a variety that subtly infuses the beans with warm, aromatic notes.
The turning schedule is precise, because timing matters:
Different fermentation durations produce different flavor profiles, which gives us a wide range of taste — without using any additives.
This is how we create chocolate with character, depth, and purity.
What makes Nikola Kalida unique is that we handle every step of the process ourselves — from the tree to the final bar.
We don’t roast our cacao after fermentation, which means our chocolate retains its natural taste and valuable micronutrients.
The result?
A chocolate like no other — made with care, from our hands to yours.