Playing with fermentation techniques is always exciting. Many cocoa farmers look for modernized methods that can help them automatize the post-harvest process making less labour-intensive. However, improving classic practices can also help boost quality and complexity. This duo - Poshaki Kemito/Cheni - is a comparison of fermentation in trapezoidal rotated boxes vs classic cubic cascade-type wooden recipients, respectively. Poshaki Kemito has a strong character of turkish coffee and nuts with pomelo perfume whilst with some strong acidity and playful pink flower hints and the chocolate has a special beige color.
acidic, raspberry, young white wine, olives, nut skins
turkish coffee, nuts, pomelo perfume & acidity, pink flower
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
30'
Roasting conditions
Varietal composition: Regional clones (45% lila; 2% white)
Pulp pre-conditioning: /
Fermentation method: trapezoidal wooden box
Pre-drying: 48h; 10 cm
Drying: 7 days on wooden beds
Producer:COOPERATIVA AGRARIA AGROINDUSTRIAL INTERCULTURAL ECOLÓGICA SAN JUAN VALLE CHENI
Coordinates:10° 46' 33.21" S 75° 13' 46.41" W
Availability: ~50 MT/year
Contact:
Phone: +51 971797035
