Notes from…

I selected one of my favorite beans for this batch. Not just because of it’s outstanding quality, but also the access I have to the cooperative to be able to purchase directly from them. I’ve posted a short clip below from a documentary film about the La Red Cooperative in the Dominican Republic. It provides a great look into the lives of the farmers.

Now on to the batch notes:

• Cut Test: Beans well fermented with few under-fermented*
• Sort: Aroma is good, very little debris or foreign material, low concentration of beans stuck together. Went smoothly.
• Roast: Beans in at 1336, 350F. Out at 1405, 325F (259F)
• Winnow: No issues with winnowing, good separation with minimal nib loss.
• Conche/Refine: No issues, fine texture achieved with good viscosity.
• Batch Complete: 01/13 at 1200.
• Tasting: Texture is ideal, very smooth on the palate. Flavor profile is signature for this bean source. Good chocolate flavor with complex hints of tropical fruit and citrus. Leaves a lasting impression on the palate that will have you wanting more when it’s gone. By far the best I’ve achieved with this bean. Very pleased!
• *Some under-fermented beans are preferred as too many over-fermented beans results in undesirable flavors.

Below is a short version of the documentary film ‘Chocolate Country’ about the La Red Cooperative from whom I purchased the beans for this batch.

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