Zorzal Estate bean is from cacao trees planted, grown, and harvested on the 1,030-acre Reserva Privada el Zorzal.  The Reserve includes a 130-acre organic cacao demonstration farm broken into 10 parcels (aka Parcelas). Each Parcela has its own planting design of specific clones.

After ripe beans are harvested, wet beans are transported to the Zorzal fermentorium located in Los Arroyos, approximately 45 minutes from Reserva Zorzal down the watershed. Beans are placed into wooden boxes to begin the fermentation process. Fresh cacao beans are naturally bitter and astringent and do not develop the full range of flavour and aroma precursors unless properly fermented and dried first. The fermentation process reduces sugar and polyphenols through various biochemical and oxidative processes, which improves the quality of the bean by killing the embryo within the seed, imparts flavours and reduces the natural bitterness.

Flavours also develop during the drying process, which can be affected by the bean size. Longer drying periods increase the volatilization of acetic acid and induce a deeper chocolate base flavour.

On the other hand, faster drying periods tend to capture more acetic acid in the bean, which tends to have a more fruity flavour and less of a chocolate base. The drying process reduces the water content from around 50% to 7%. When cacao beans reach 7% moisture they are exported in 154-pound sacks to artisan chocolate makers throughout the world.