FLAVOR PROFILE: pending
CHARACTERISTICS: evolving (dormant trees being revitalized)
Tom Ohito Zukoshi of Adi Chocolate spearheads an effort here to guide planters in revitalizing their decades-old cacáo groves.
His better post-harvest methods take 4-5 days: cutting, extraction, & fermentation in small boxes (excluding sun drying under vinyl roofing which takes even longer). Most growers dislike that because it requires extra work for the same money they receive for unfermented slaty beans that indiscriminate exporters buy up by the shiploads.
When any beans will do, growers cut corners to expedite the process. So most of the product ends up in Mars candy bars.