The Key to High Quality Cocoa
At Cultivos Tropicales Panamericana we understand that cocoa quality starts at the plantation. Genetics and growing conditions are crucial, contributing up to 30% of the final product quality. However, the post-harvest process, which includes fermentation and drying, can have a significant influence, accounting for up to 70% in determining the flavor and quality of cocoa.
Harvest and Fermentation
The first step after harvesting is to select ripe and healthy fruit. Harvesting is done at the optimum moment, ensuring the best possible quality. Once harvested, the cocoa beans must be fermented the same day to avoid any deterioration. At Cultivos Tropicales, we use wooden crates for fermentation, a technique that allows precise control of temperature and humidity.
Fermentation is a critical process that lasts between 48 and 168 hours, depending on the variety of cocoa. For example, Criollo cocoa beans require 48 to 72 hours of fermentation, while Trinidadian cocoa beans require 96 to 168 hours. During this time, the beans undergo chemical changes that develop their unique flavors. Fermentation not only improves the flavor of the cocoa, but also facilitates the removal of the mucilage that surrounds the beans, a crucial step in the process.
Drying
After fermentation, the next step is drying. This process must be carried out carefully to ensure that the grains reach an optimum moisture level for storage and transport. In Tropical Crops, drying is carried out in open air patios, where the grains are spread out for dehydration. During the first three days, drying is carried out gradually, exposed to the sun, but with constant attention to avoid overheating.
The objective is to evaporate acids and other volatile compounds that can affect the flavor of the cocoa. Throughout this stage, the cocoa has to reach a humidity level of 7%, which is not only ideal to preserve its quality during storage, but also crucial to avoid mold and other problems during transportation.
Post-production and Final Quality
Post-production at Cultivos Tropicales Panamericana does not end with drying. Once the beans have reached the ideal humidity, they go through a rigorous manual selection process. This process involves the elimination of impurities and defective beans, thus ensuring that only the best reaches our customers.
Finally, the cocoa is packaged under controlled conditions, ready to be distributed to chocolatiers and companies in various corners of the world. This commitment to quality and sustainable approach to cocoa production allows us to offer a final product that is not only delicious, but also respects and integrates harmoniously with the environment.
Conclusion
Innovation in the cocoa production process at Cultivos Tropicales Panamericana goes beyond the simple harvest. Each stage, from fermentation in wooden crates to drying on our patio, reflects our commitment to excellence and sustainability. By taking care of every detail, we ensure that our cocoa not only meets the highest quality standards, but also respects the surrounding environment. At Cultivos Tropicales Panamericana, we are proud to offer our customers high quality cocoa, grown in a responsible and sustainable manner.
