Share 'Report from Nicaragua Cacao HArvest'

Dear Fellow Chocolate Scientists   Greetings from the Nicaraguan cacao harvest (delayed slightly due to a very rainy rainy-season) now in full swing.    First a few basics:  the fermentation temperatures both in north and southern Nicaragua vary between 45C and 50C. Tranlsating to a max of 122F. Thus I was WRONG in my memory of seeing a 135F thermometer reading last year. This temp range must be…