Meya Farm Crash Course 4 - Drying Cacao Beans

Did you spot the cacao beans happily soaking up the sunshine here?

During the five days of fermentation, the cacao beans are turned (mixed) and transferred to a different fermentation box each days. Take a whiff, and the aroma reminds us of balsamic vinegar or aged apple cider vinegar - only with even more depth and complexity. On the fifth day, after another half day of fermentation, Mr. Chiu announced, "Let's move the beans to the drying room!"

Like a group of children racing toward the playground, the beans are spread into a thin layer on metal racks lined with wire mesh. For the first two days, black mesh covers near the roof area are rolled out for less direct sunlight. We don't want the beans to dry too quickly, otherwise some of the harsh acidity may remain trapped inside.

As the beans slowly dry while enjoying their sunbath, we gently move them around to ensure even drying. This continues until the moisture content reaches approximately 6.5 - 7%.

Every step requires patience, attention, and a little bit of faith in the process. From fermentation to drying, each stage helps unlock the flavours hidden within the cacao beans.

Many many thanks to Mr. Chiu and Mr. Huang for sharing their knowledge and allowing us to learn at Meya Farm in Pingtung, Taiwan.

Cacao beans with our names on them? Yes, stay tuned!

Olivia