The cocoa grown by 71 small scale farmer families in the midst of the remote forest of Kaithapara in an altitude of 1200 m is inter-cropped with timber trees like teak and fruit trees like coconut, papaya, mango, jack fruit or banana but also with spices like black pepper, nutmeg, cashew and cardamom. The scenic wild forest provides ideal growing conditions for the fruity, raisin, chocolaty and buttery or caramel beans, named Malabar forest. After fermenting the beans in wild jack wood containers, they are sun-dried before they reach.