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On the way from Maumere to the Kelimutu volcano.

After fermentation, the cacao beans are dried. In some countries, the beans are simply spread out on trays or mats and left to dry under the sun. During drying, the beans lose nearly all their moisture and more than half their weight. The drying process generally takes five to seven days, during which the beans are frequently turned.

Once the beans are dried, they are packed and shipped to chocolate manufacturers.

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