Fermentation

Fermentations of samples for flavour testing can be achieved in different ways but regardless of method used, should be carried out in a covered and sheltered space providing adequate protection against rain, wind and direct sunlight and should start immediately or within six hours of the time that the beans are extracted from their pods as detailed in Part III Section 3a. 

The timing of turning(s) or mixing of the fermentation mass, and the optimal endpoint of the fermentation will vary according to the variety. 

For most “Forastero” and Trinitario types the first turning will be at 48 hours, with a second turning at 96 hours, and the optimal end point is likely to be between 120 – 168 hours. 

Fermentation times for Criollo varieties could be as short as 48 hours with no turning or one turning after 24 hours. 

Regardless of variety, optimal end point can be assessed visually by cutting a few beans and looking for well defined internal ridging (Figure B.1).