Today marked the beginning of the drying process for our freshly fermented cacao beans. After fermentation, it’s essential to dry the beans to reduce their moisture content, ideally to around 7%. High moisture levels can lead to spoilage, mold growth, and the development of undesirable flavors.

We transferred the beans to an elevated platform inside the UV Plastic area, where they will dry over the coming days. The invigorating aroma around the farm is a testament to the care taken during fermentation.

We gently spread the beans on the caimito and antipolo drying racks, ensuring they are in a single layer for even drying. The morning sun promised a good day for drying, and there was a sense of satisfaction in knowing each bean began its journey to becoming exquisite chocolate.

The weather was cooperative today, allowing the beans to dry at a steady pace. I turned them meticulously by hand several times, ensuring that every bean was exposed to just the right amount of sunlight and air. It’s a labor-intensive task, but turning the beans prevents mold and guarantees uniform drying.

The weather plays a critical role in influencing acidity levels in the beans. Consistent sunshine helps to maintain a balanced acidity, essential for developing rich chocolate flavors. Overcast or rainy days could increase the risk of higher acidity, potentially impacting the taste profile negatively. As I worked, I imagined the flavors developing within each cacao bean, waiting to emerge when they finally turn into chocolate.

As the drying process continued today, I was constantly attentive to the color, texture, and scent of the beans. Any changes in the weather could alter the drying dynamics, so I kept an eye on the sky, hoping for clear days. There’s a tangible connection between the cacao and me—a shared endeavor to uphold the quality and flavors that define our beloved chocolate. This evening, after a full day’s work, I felt a profound appreciation for the beans’ journey.

The drying process is ongoing. The beans are approaching the ideal moisture content, feeling just right to the touch.

We use solar methods, with slits and nets for optimal drying. It’s crucial not to rush this stage, as the quality of our chocolate hinges on our patience and precision here. I take a moment to reflect on this integral part of our farming tradition, grateful for the hard work that preserves the legacy of our craft.