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Drying and Cacao Grading

After fermentation, the cacao beans are sun-dried to 7-7.5% moisture content.

These are dried, unsorted cacao beans of Amadeo, Cavite Origin.

Our first try at Godel farms in Amadeo to ferment has been quite challenging due to the very small quantity of wet beans. From 26kg of wet beans, the yield was around 8.8kg of unsorted, dried beans. That’s only about 33.85%

It was also raining for the past few days in the farm. Therefore, we had to use an oven to dry them on the 6th day.

As for cacao grading, these are the results of the cut test:

Fermentation level of 46% is quite low but expected due to batch size.
This will be a very interesting chocolate product.