Now that the beans have passed the cut test, it is time to find out what flavours and other characteristics they have. A simple process which involves turning the beans into cocoa liquor takes place on the cooperative’s premises. Thanks… Read More ›
cacao beans
The Golden Cacao Cut
Now that the cacao beans have undergone each of the three important processes to becoming a good quality bean, it is time to assess the actual quality of the beans. This is done through the “cut test”, where the cacao… Read More ›
From cacao tree to bean: the drying process
The next important step in cocoa processing is the drying process. Drying of cacao is an important step in cocoa processing as some of the reactions which produce good flavoured cacao are still proceeding during the drying process. Ideally, cacao… Read More ›
From cacao tree to bean: the beginning of fermentation
Now begins the most crucial part for the making of fine chocolate. Fermentation is the first critical process to develop the beans’ natural flavours. The beans and its pulp, are immediately placed in large wooden boxes, otherwise known as “sweatboxes”… Read More ›
In the heart of Peru’s new cacao producing region
We have arrived to the town of Tocache, it is here that we will visit the consortium’s second cooperative; and where I will support Vilsic and Lourdes on a development project to support local female cacao farmers, “Las Mujeres Cacaoteras”… Read More ›
When we aren’t eating chocolate, we are working!
As I get to grips with the strategy of the Consorcio Cacao Amazonico, Vilsic and Lourdes show me the great wifi cafes of Lima. By next week we should all be up and running in the new office, we are… Read More ›
