So many cacao farmers who are living right on the edge of poverty don't have the resources to wait another week for cacao fermentation. The process of fermentation however, is what eliminates the acrid or dry taste of the chocolate. When cacao is not properly fermented the chocolate will have a strong astringent taste. It makes your lips stick to your teeth. Not cool. I am working this harvest in some basic education on the importance of properly fermenting the cacao. Caribeans will also make a commitment to pay top dollar for properly fermented cacao.
Chocolate Diaries from the Caribeans Bean-To-Bar chocolate maker..