Hi all,
I am establishing a new tree to bar chocolate factory (I am a cocoa producer in Bahia), and surely am excited about the process details and machine choices.
My cocoa is basically Trinitario and Forastero breeds, with some Catumbo (white beans forastero).
From now on, I hope to solve some doubts I have, but I will also be glad if I can be of any help!
Regards,
Rogerio.
Welcome Rogerio - you're right in the middle of Brazillian cocoa country! Lots of info here, i'm sure you'll find it helpful - good luck!
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