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 this batch to have some features:
Pods are stored with a longer period before fermentation.
Foam-cooler was used to create a controlled anaerobic (less oxygen) environment which is good for the first 2 days for the yeast.
This time, no added yeast.
Added yeast:
No
Fermented Days:
6 days = 144hrs
Times of Turning:
2
Notes on Fermentation & Temperature
Observed Temperature:
Day 3: 37.8 C
Day 4: 37.4 C
Day 5: 38.3 C
Day 6: 45 C
[....]
First 2 days:
Cut Test: it was dark purple inside.
Smell Test: fruity wine smell detected.
Temperate: moderate.
Some beans: growing germs detected. Probably the pods were waiting for too long before fermentation.
The 6th day:
Good temperature achieved.
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 [80%]; Purple Brown [20%]
Notes on Drying & Humidity
Notes on Storage & Shipping
[....]
Local Cut Test:
[....]
Final Observations:
After the first 2 days, we were worried because temperature not achieved and germs detected. However, the final results are very impressive.
6th day: 45 degrees
Very nice reddish-brown shell color
Cut test after fermentation shows well-fermented beans.
After drying, then grinding, we tasted the mass from this batch. It was good!