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
45-50kg
Fermented Method:
Basket fermentation, with banana leaves and jute bags.
This batch to have 2 features:
Capacity is bigger the pervious batches: around 40-50kg
Basket method: more capacity. The distance from the center of the fermentation mass to the edges is fairly even.
Added yeast:
No
Fermented Days:
6 days = 144hrs
Times of Turning:
2
Notes on Fermentation & Temperature
Observed Temperature:
Day 3: 38.5 C
Day 4: 41 C
Day 5: 48 C
Day 6: 44 C
[Best temperature observed so far]
First 2 days:
Smell Test: fruity wine smell detected, but not very strong.
Temperate: moderate.
The 6th day:
Best 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 [85%]; Purple Brown [15%]
Notes on Drying & Humidity
[....]
Notes on Storage & Shipping
[....]
Local Cut Test:
[....]
Final Observations:
This is a good batch after all.
Good temperature
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!