Today I brought out the tools and lumber and built racks so we can dry more cacao beans. Ten years ago I could barely swing a hammer. These days thanks to my skillful friends and mentors I’ve met along the way, I can now do some basic woodworking on my own. Something I am pretty proud of.
I planted three Camellia sinensis (green tea) plants that Julia sprouted from seeds. These came from old shrubs that were growing at 200′ elevation in Hilo so it might grow well here. We love sipping on matcha for a boost of energy during the day and it goes well with chocolate too!
Today is day 7 and the last day of fermentation. When I did a cut test earlier only a few beans had their cotyledons open. The vinegary fumes coming off of the beans makes my eyes burn slightly but the powerful sweet raisin-like smell tells me that it’s going well. The beans are still hot, about 115F and I will wait till everything is completely brown and perfect. It’s kind of like caramelizing onions.
Later tonight I will transfer the beans to the newly built racks! Pretty stoked!!!
Originally posted on 2021-04-02, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.