Episode 9 - Drying
The purpose of cocoa drying is to lower the acidity levels inside the bean. But even though it sounds easy, there is far more to cocoa drying than simply leaving the beans in the sun for a few days. David Contreras, engineer at the Alto el Sol plantation, explains the different steps in the process and some best practices. Once again, timing is key.
"As the days go by, the cocoa bean will start to dry and the nervures will open much more. The bean starts to have this kidney shape that we need for cocoa."
David Contreras, Engineer food industries ACOPAGRO, Junajui, Peru