The shea tree Butyrospermum parkii is an endemic species of Africa that only grows in the wild. Its fruits are collected from the ground at full maturity, as it is when the fruit falls from its branch that it yields the maximum amount of oil molecules.
The nuts for Guinean shea butter are harvested in natural reserves in Middle Guinea, a region of mountainous plateaus in eastern Guinea Conakry. After harvesting, the shea fruits are depulped and only the nuts are retained. The nuts are washed, dried, and then hand-sorted. They are cracked open to retrieve the precious kernels inside.