After three to four years pass, flowers will appear on the cocoa tree and farmers can harvest the cocoa pods for the beans; generally the main harvest is between October and January. To create high-quality cocoa beans, farmers must harvest the beans at the precise time. Once harvested, the beans are wrapped carefully in plantain leaf “parcels” and set to ferment in the sun for five to eight days. During an additional eight to 12 days, the beans dry to be free of moisture. In this process, they will change color and begin to form a traditional flavor. Individual farmers will harvest and ferment their own beans and dry them on a central table within their village. A designated village recorder will collect and weigh the dried beans, performing a quality check before preparing the cocoa beans for sale to the local government and organizations.

The farmers are paid a fair wage and receive a social premium that is then invested in schools, clean drinking water, medical clinics, and women's entrepreneurship projects — supporting the community at-large. Plus, as owners, they get a share in the profits, a say in the company, and a voice in the global marketplace to create a sweeter future. Divine Chocolate's vision is a world where chocolate is cherished by everyone, including the family farmers who grow the cocoa.

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