BL-fmt-2602
Germany
Second testing batch for Andrea. As the first batch did not achieve high temperature as expected, we wanted to make some improvements.
Cacao Variety:
Trinitario
Pods' Info
Family farm, An Khanh, Chau Thanh, Ben Tre
Storage of Pods:
5-7 days before fermentation
Brix:
Production Type:
Fermented
Size of Fermentation Unit
30kg
Fermented Method:
Foam-Cooler Box, with banana leaves and jute bags.
We wanted the second batch to have some differences:
Additional yeast was introduced (20g for 25kg of beans). Saccharomyces - Wine yeast.
Foam-cooler was used to create a controlled anaerobic (less oxygen) environment which is good for the first 2 days for the yeast.
Drainage system was created at the bottom of the box. Juice was extracted out after the first day.
Added yeast:
Yes
Fermented Days:
6 days + 1 night = 154hrs
Times of Turning:
2
Notes on Fermentation & Temperature
Observed Temperature:
Day 3: 39.5 C
Day 4: 42 C
Day 5: 43 C
Day 6: 43 C
[....]
First 2 days:
Good temperature achieved.
The yeast had probably been very active and made the pulp broken down nicely.
Cut Test: it was dark purple inside.
Smell Test: fruity wine smell detected, but quite strong.
I tasted the fermented juice: wine-like but quite sour.
When turned, we used a fan to better circulate the air.
The 6th day:
Smell Test: vinegary scent mixed with ripe fruity
Visual Look - outside: reddish-brown shell color + rounded/plump beans
Visual Look - under pulp: nice brown, very good.
Visual Look - inside: very good.
Cut Test before drying: Brown [75%]; Purple Brown [25%]
Notes on Drying & Humidity
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Notes on Storage & Shipping
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Local Cut Test:
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Final Observations:
We had thought this batch would produce good ones, but the final results showed somewhat unexpected.
Chocolate smell detected but not as good as the first batch.
Ammonia-like smell detected to a certain extent.
Perhaps, the added yeast is not appropriate or the amount of the yeast is too large.