TREE TO BEAN - PROCESSING CACAO

Dive into cacao magic from tree to bar—get hands-on with the full bean-to-chocolate journey!

TREE TO BEAN - FERMENTING & PROCESSING CACAO

This three week (presented over 3 Saturdays) hands-on workshop will lead you through a tiny cacao fermentation, from ripe pods to dried beans. Each participant will ferment and dry a half-gallon of cacao beans. You will not only learn from your ferment, but from other participants’ as well. One Cacao Tree author Raven Hanna will be available to answer questions throughout the process.
This course will give you knowledge and confidence to ferment cacao beans at home.

Saturday, 16 May: Week 1

• Learn about growing cacao trees, harvesting cacao fruit, and fermentation theory and practicalities
• Crack pods
• Start ferment

Saturday, 23 May: Week 2

• Show & smell of students ferments
• Learn about drying cacao beans and how to enjoy cacao nibs, savory and sweet
• Hawai'i-grown chocolate tasting

Saturday, 30 May: Week 3

• Show & tell of drying beans
• Learn about roasting, winnowing, and beyond

Included:

• cacao pods to start your cacao ferment
• glass jar for fermentation
• thermometer