My last two batches have a "bacony smokiness" flavor taint, almost like liquid smoke, that is evident after coming out of the melangeur. I refined for twenty four hours and "conched" in the melangeur for a further 24 hours Criollo beans from Belize and also in a batch of Dominican trinitario. Temperature 130F to 140F. 70%, with 8% cacao butter. Where am I going wrong?
It could be that the beans were roasted a little more than you are used to?
Could be a taint that was in your beans...do you know how they were dried or stored? It's not unheard of to dry beans over a fire, or if they were at any point around smoke they will pick up some of the flavor.
Since Tim had this in 2 different beans... it is unlikely to be fermentation. If they were both roasted at the same place, then I still think that they were simply roasted more than he was used to.