Today was a bustling day here on the cacao farm. The team and I spent the morning harvesting the ripe cacao pods, each one a bright burst of color against the lush greenery. It’s always satisfying to see the fruits of our labor ready for the next step in the chocolate-making process.

Carefully, we extracted these beans, ensuring none were damaged in the process. Each bean contains the potential for creating rich, flavorful chocolate, and with each pod we opened, anticipation for the final product grew.

The beans were then transported to our fermentation area, where we placed them inside wooden boxes made of “santol” wood. This is a crucial step in transforming the raw beans into something truly special. Fermentation develops the flavors and characteristics of the cacao, setting the stage for delicious chocolate down the line.

There are two stages in cacao bean fermentation, and today we focused on initiating the anaerobic fermentation. To do this, we layered banana leaves over the beans—a practice that encourages the growth of essential enzymes and microorganisms. The banana leaves play a vital role, acting as a natural catalyst for fermentation.

After the banana leaves, we covered the beans with a jute sack, which helps maintain the necessary conditions for fermentation. A thermometer was carefully inserted to monitor the temperature, a critical factor in ensuring successful fermentation.

The challenge, as always, is maintaining the right environment for fermentation. We faced the usual concern of ensuring the temperature remains stable—too cold, and the fermentation process could stall; too hot, and we risk spoiling the beans. Vigilance is key, and frequent checks ensure everything progresses smoothly.

Despite these challenges, the sight of the beans tucked securely in their santol wood boxes, with the banana leaves and jute sack in place, gives me confidence that we’re on track for another successful batch. Until the next entry, I’ll be monitoring the fermentation closely, eager to see how the flavors develop.

Looking forward to the next steps in our delicious adventure from bean to bar!