Seed to Bean. How We Do It.
Our cacao are predominantly trinitario varieties (a mixture of Forastero and Criollo cacao) although some criollo and forastero varieties can be found (less than 2%) in at least 45% of our current farm holdings. Hints from the lesser dominant variety can therefore be found in batches of our cacao beans. It is one of the most important organoleptic characteristics that gives our “Peini Blend” its distinct flavour profile compared to other trinitario cacao. Our chocolate team has identified our “Peini Blend” to be highly fruity in flavor with floral notes being dominant from our early harvest.
The fermentation process is a major part of developing the cacao flavor. The beans are weighed and checked (to ensure they are free from any foreign object) before they are placed in cascading (5 tier) wooden fermentation boxes. The beans are fermented for 6 days following the fermentation protocol established as per the characteristics of each batch. Cut tests and temperature readings are recorded every two days so as to monitor the fermentation progress. Amendments are made to achieve the desired fermentation percentage ratio.
Beans are dried until they reach a moisture content of 6.5%, achievable in 6 days during bright sunny conditions.