We are very excited to share Camino Verde's short film, highlighting the farm and owner Vicente Norero's work on fermentation science. I'm lucky enough to visit the farm a few times a year and never stop learning from Vicente and all his knowledge about cocoa farming!
I met Vicente three years ago, while searching for a cocoa farmer who was using integrated science to yield more accurate fermentations. Vicente's fermentation style mimics that of wine makers--fermentations based on microbiology, not day lengths. Using both enzymes and inoculants, in a microbial cocktail, Vicente is able to control the fermentation process and push specific flavor precursors forward in the beans. This results in cocoa beans that are highly consistent from lot to lot in flavor.
Camino Verde is a pioneer in the field of inoculants. Two newer experiments have resulted in Camino Verde Spice and Camino Verde Banana. These two fermentations use sugars to inoculate the beans. CV-Banana uses natural sugars from bananas, while CV-Spice uses natural sugars from pineapples combined with Aji Gallo Ecuadorian peppers.
If you haven't yet tried all of the five Camino Verde fermentations (CV-A, CV-B, CV-C, CV-Spice, CV-Banana), contact us for a sample!
For more information on Camino Verde check out their Farmer Field Notes.
Peace, Love, Beans,