The Cut Test
We use a bean guillotine to test random samples of each lot that hits our factory floor. This method provides us with a visual and sensory guide into the cacao.
Selecting 50 random beans - the guillotine is loaded and a blade is driven between the beans. Upon opening we are given an insight into the cacao bloodline, level of fermentation and quality of post harvest. We look for well-fermented beans, which are mahogany in colour. When roasted they provide a rich and complex flavour profile. The under fermented beans (purple) are bitter and taste flat. Generally the less of these the better…