On Colombia's South Pacific coast lies a region that has been strongly influenced by world history: Tumaco.
Political conflicts and narco-terrorism in particular affected the lives of the local cocoa farmers.
A "farmer's association" was formed which introduced centralized processing and drying processes. Likewise, farmers no longer have to worry about transportation and its costs, since their goods are picked up at the farm. Among other things, this has enabled the farmers to generate up to 70% more income.
The association controls the fermentation and drying, thus improving the flavor development of the beans.
The beans, still wet, are stored in fermentation boxes, using different protocols for each type of bean.
For this reason, Tumaco Criollos as well asTrinitarios, which are initially fermented separately.
The fermentation time varies between types, but is generally between three and six days. The separate fermentations guarantee an intense flavor development.
After the fermentation process, the beans for the Tumaco-variety get mixed and dried in the sun for four to six days to complete flavor development.
|1||just a trace, may not be found again|
|2||present in the sample|
|3–5||clearly characterizing the sample|
|9–10||maximum, you experienced in the sample|