Fermentation Guidelines:

Fermentation:
- 100kg batch size of wet beans minimum
- Whilst breaking open pods, spread wet beans onto tarpaulins/plastic sheets
for 2hrs before loading ferment boxes (ensures high population of
yeast/bact)
- Ferment 6 days in timber boxes (2days/2days/1day/1day)
- Fermentation temperature should reach 45-50°C on the 3rd day
- If temperature is low, ~40C you can add an additional day of fermentation
(7 day total)
- If temperature is very high >52C, 5 days only is required so the beans are
not over fermented/black in colour
- From my experience, most ferments should be complete in 6 days
- If ferments fall below 40C - mould & off characters can develop.

Estimate of temperature during fermentation:

Day 0, 25-30oC; Day 1, 35-42oC; Day 2, 42-45oC; Day 3, 45-50oC; Day 4,
45-50oC, Day 5, 40-45oC; Day 6, 40-45oC.

Drying:
- The drying process is equally important - slow drying is recommend
- 3 hours the first day
- 5 hours the second
- 8 hours from third day
- From the 4th day of drying - measure the humidity level and stop the
process once it has reached 7%.
- It usually takes 5 to 12 days depending on the weather.
- Raking the cocoa several times per day during the drying process.