BL-fmt-2601
Germany
First testing batch for Andrea.
Just trying out from what we have learnt from the Internet and from local farmers.
Cacao Variety:
Trinitario
Pods' Info
Family farm, An Khanh, Chau Thanh, Ben Tre
Storage of Pods:
2-3 days before fermentation
Brix:
Production Type:
Fermented
Size of Fermentation Unit
30kg
Fermented Method:
Wooden Box, with banana leaves and jute bags.
The wooden Box is brand new.
Added yeast:
No
Fermented Days:
7 days - 168 hrs
Times of Turning:
2
Notes on Fermentation & Temperature
Observed Temperature:
Day 3: 29.5 C
Day 4: 31.9 C
Day 5: 35.4 C
Day 6: 39.5 C
The temperature was not very high except for the 6th-day.
First 2 days:
The ethanol smell was achieved after the first 2 days
The 6th day:
Visual Look: reddish-brown shell color + rounded/plump beans
Smell Test: vinegary scent mixed with ripe fruity
Cut Test before drying: Brown [65%]; Purple [35%] => then, we then decided to have an additionnal day for fermentation.
Possible reasons:
New pods / limited time of storage;
New wooden box with less natural yeast available;
Wooden box could not keep warmth for the 30kg batch.
Notes on Drying & Humidity
Drying of the beans was not taken care carefully during the first 2-3 days.
Notes on Storage & Shipping
[....]
Local Cut Test:
[....]
Final Observations:
The general process looks good, but the temperature was not very high except for the 6th-day.
But the smell of chocolate is good after all. In fact, this is a good batch!