Today I planted a Casturi mango that I got from Adam. This is the 2nd casturi that I planted. This mango is resistant to anthracnose so it can produce fruits during heavy rains. I hear that it’s a great tasting one but fibery… I’ll take it! Coincidentally, Julia bought some mangoes on her way home today. Not sure what kind these are but it was delicious.
The cacao beans are getting hot. This morning the temperature was at 115F and this afternoon it got close to 117F. It’s day 6 of fermentation and this party is coming to an end. Right now the acetate produced by acetic acid bacteria is soaking into the beans. This is causing cascading chemical reactions to form molecules for fine chocolate flavors.
Originally posted on 2021-04-01, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.