Here is another technique I see a little of in cacao processing, mainly in cacao I get from Samoa and Fiji. So what they do is wash the beans with water after ferment has compeleted to get the pulp off, then they dry. This results in a shell that is super easy to winnow away. Does anyone know how this practice influences the flavour of the resultant cacao. Is this a bad practice or good practice. Anyone had any experience or care to comment?