I am in the process of looking for the best small grinder and seem to have settled on the ECGC-12SL Deluxe Melanger from Cocoatown. It would be great to come and see your factory and get some inspiration, where exactly are you? and how are you fixed for next week, I am free Mon/Tue 23/24th July
Hi Duffy, I've been living here in Ecuador for a few years and a cacao farm has recently come into my hands. so if you are ever around this country for a tour or are interested in some Ecuadorian cacao beans then let me know!
I was at Clay's chocolate wonk group and I got to taste your bars and I liked them and they were very creamy and I also liked your packaging.
Where can you buy your bars in London???
I'm based in Guatemala City so I'm unable to tell you if the beans were fermented or not. In any case I would think they were UNDERfermented as that is a prety common practice here. It stems from the times of Criollo-only, when it was easy to over-ferment if you went over 4 days. Nowadays, most of the Guatemala cacao descends from Trinitario stock, which definitely benefit from a longer fermentation. Sadly, their practices have not changed accordingly, resulting in lots of astringent, under-fermented cacao on the local markets. Also, as someone else mentioned, sometimes growers won't even do that, but rather just wash the cacao, sun dry it and try to pass it off as fermented.
how great you are interested in Guatemala! It is really a beautiful country. Well, regarding your question, my sister works directly with some coffee associations but two of them are small cacao farmers. I already asked her to get their names and phone numbers. We also are planning to visit them soon. I will let you know any information I get. Anything else you need please do not hesitate to ask. Best regards,