Cocoa Bean Supply Update

It looks like January was a good month. We are presently out of both the Ghana Forastero and the Ocumare Criollo. Both are on order and will be here in a week or two. The new Ghana crop is the primary harvest this time, so the beans should be larger than the midcrop that we did carry. And really nice news for the Ocumare. This crop will be Certified Organic. In addition, the co-op has really been working on its fermentation, so expect some good flavor and consistency from this crop.

Now a little disappointing news. It does not look like we will be carrying the Barinas, fermented or unfermented, in the foreseeable future. What we have is it. I won’t get into all the factors as to why I decided not to get them again, but a lot had to due with the high price and spotty availability. Unfortunately, it also means we won’t have the two new regions (Tachira and Merida) that I had hoped to carry. Maybe next year. I am kind of sad because the Tachira had a really neat dry nutty flavor that I had not tasted in any other bean except Porcelana.

And finally, about Porcelana. I would really like your (yes, you the customer) serious opinions on it. I might have the opportunity to make some available. The problem, per se, is that it is going to be a rather expensive bean. OK, very expensive. Possibly over $30.00/lb. This is because of its extreme rarity and flavor. It is an amazingly delicate, nutty flavored cocoa bean. Would you buy it at that price? Please let me know. E-mail me or leave a note here. You can read a bit about two different Porcelana chocolates. One from Amedei and one from Domori. Would you want the opportunity to make this kind of chocolate?

8 Responses to “Cocoa Bean Supply Update”

  1. I’d be down for one pound.

  2. Yes, I would be interested in purchasing this product at $30.00/lb. or higher.

  3. Thanks guys. Please keep the opinions coming everyone – this will directly impact how hard I pursue this Porcelana Criollo.

  4. What do you think about conching using a mixer (like a kitchen aid) with the metal bowl in a heating blanket?

  5. In Theory that should work fine – with the caveat that none of the mixers are designed or warrentied to run for hours on end. That said, people have reported back to me that they have used kitchen aid and cuisinart mixers. Also, as I am learning (really, I don’t know it all or pretend to know it all), conching is often at 50, 60, 70 and even 80 C. Much hotter than a heating blanket. I have not played with these higher temperature though.

  6. I’ll take at least a pound. send me an email when you have it or need my order!

  7. why is raw cocoa so much more expensive than fully processed chocolate product?

  8. Greg, check my answer to this in detail in my post on 2/21/5. Basic answer; they don’t cost more…..

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