![]() Tonight, the sheer excitement will make it hard to get to sleep. Once again, timing is crucial if the beans are left to ferment too long, or pulled from the pulp too quickly, the most delicate flavors will not be evoked. We cover them up with banana leaves once more and patiently let nature work its magic again for a few more days. New programs are on the horizon Our Horses & Veterans in Harmony program is up and running, helping. But to complete this masterpiece, more time is needed. It's surprising how much heat is generated by the fermentation: inside the pile of beans, the temperature can amount to 37☌ after two days, and to even as much as 50☌ at the end of the process.Įven though the beans only started fermenting as little as 48 hours ago, the effect of our unique method is already noticeable.Ĭompared to standard fermented cocoa beans, these Terra Cacao ® beans seduce with their surprisingly gentle smell: fresh, fruity and aromatic. bLACK GOLD COCOA bLEND: using coconut fibers and canadian sphagnum peat moss, earthworm castings, pumice dolomite and organic wetting agent. To make sure that the beans ferment evenly, the farmers turn them by hand, giving fresh oxygen to the living ferments. Hope & Harmony Farms Virginia Peanuts (Wakefield, VA) 10oz tins. Harmony Farms uses therapeutic horseback riding to teach riding skills to people with a diversity of disabilities. Disabilities hit families hard Parents/Spouses may feel overwhelmed with the medical, emotional. Therapeutic riding is beneficial for children and adults who present a wide range of cognitive, physical, and/or emotional conditions. This unlocks the delicate and desired flavors and aromas in the beans in a 100% natural way. Country Berries Orange Peel & Dark Chocolate. Harmony Farms uses therapeutic horseback riding to teach riding skills to people with a diversity of disabilities. While specific ferments oxidize the polyphenols to reduce the astringent flavor and change the color of the cocoa, enzymes break down the proteins into free amino acids. We succeeded in isolating them, and now use them to create natural cultures.īy mixing in a balanced ferment culture with the fresh beans and carefully timing the duration of the fermentation, we can influence the fermentation process in a completely natural way - much like what a Cellar Master does when he's making wine. Years of research have yielded revolutionary insights: a few specific ferments - micro-organisms naturally present in the soil, on plants, even in the air - positively influence the fermentation. This is a natural, yet very critical process necessary to awaken the aromatic potential in the cocoa beans. ![]() The beans are removed with the pulp and heaped up in small piles for fermentation. With very precise cutting movement, the farmers open the pods without touching the beans. ![]()
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