The fermented beans are dried outside on raised tables in the sun under a clear plastic roof to allow natural sunlight and rain protection. Moisture levels are monitored electronically several times each day. Then a third selection process is conducted to remove flat and small beans. From 100 pounds of wet beans, most fine chocolate makers retain 40 to 42 pounds of dry beans. From 100 pounds of wet beans, we retain 33 to 35 pounds of dry beans. When roasted in Switzerland, these genetically pure, nearly identical sized beans, assure a very even and complete roasting. This results in extraordinarily consistent flavors.