Farmertofarmer Cacao Sensory And Fermentation

Cacao de Aroma is a second-tier cooperative (comprised of 6 smaller cooperatives) founded in 2014. They provide high quality cacao beans according to the standards of sustainable, organic and fair-trade agriculture (FLO).Cacao bean flavors are expressed through fermentation, drying, toasting and conch. Flavor variety and consistency are characteristics that chocolatiers hold in high regard.Astringency is inherent to cacao beans tannins but is not cacao?s most attractive taste sensation. Therefore,chocolatiers control astringency through fermentation, drying, toast and conch.Two of Cacao de Aroma?s members (Cordillera Azul and Paraiso) production presents high levels of astringency.Cacao de Aroma would like an expert toreview their fermentation process for CCN 51and suggest improvements to increase flavors and diminish astringency.They want to expand their exports through their cacao beans sensorial profile (flavor, quality and consistency). Furthermore, Cacao de Aroma would like to produce chocolate bars in the future and would like the advice from an expert to control astringency and not let it overpower the nut and banana flavor of their cacao beans.Duration:2 weeks,ESSENTIAL AREAS OF RESPONSIBILITY:- Assess the current fermentation methods of Cacao de Aroma?s CCN 51 and blend batches.- Working with Cacoa de Aroma representatives develop a strategy to improve cacao beans sensory characteristics, which include but is not limited to, reducing astringency of their production in Paraiso and Cordillera Azul located in Nuevo Progreso.- Improve post-harvest protocols for CCN and blend batches.