“The future ain’t what it used to be.”

-Yogi Berra

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Joined 2 years ago
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Cake day: July 29th, 2023

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  • I mean I grow it and have taken it to the nib stage and it came out quite tasty. Really not too bad in terms of process. It’s a few day/ week of fermentation followed by drying and roasting. I process it a few times a year, when I’ve got enough to actually process (I only have a handful of cacao trees).

    Compared to most of what I grow, which is Vanilla, cacao is a walk in the park. Vanilla requires manual pollination, care monitoring of conditions, and a fermentation and curing process that has many steps, some daily , for months.