Fermenting small batches of cacao in a controlled temperature oven
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks Tom. I followed Bittenbender's fermentation procedure fairly closely. Fermentation was for 5 days at 100-105 degrees oven temperature. I suspect bean temp. was higher than the oven temp. When removed from fermentation I noticed a few black beans, about 2 percent. Any idea what causes this. I have separated the black beans on the sun-drying table.