Nat,
I realized that I should've asked the same thing...my comment is certainly more appropriate for .5 MT and up of wet bean. Thanks for explaining and look forward to seeing where this thread goes...
Ning,
Hope this note finds you well!
Why are you adding anything to the fermentation? After breaking the ripe pod, you should be putting the beans in a poly bag or wooden box or a pile covered with banana leaves and leave for 2 days, then rotate it each day (another 2-4 days). Next step is sun drying on patio or raised mesh until @ 7.5% humidity. Buy this book, it explains it all:
Jeff and Nancy,
A couple points:
Generally, if your paperwork is done correctly stating organic status, most origins will not be fumigated. That being said, these are the biggest exceptions:
Indonesia as an origin is automatically fumigated upon arrival to the US
Venezuela has mandatory fumigating before export but not upon US arrival
As Jeff notes, semi-finished products are not subject to fumigation.
Hope this helps!
