TT-o v0.1.1 · TasteTuner-origin · An Ajinomatrix / Ajinoverse ingredient-intelligence application
The millésime of a cocoa lot,
as a sensory-intelligent object.
TT-o maps how origin, harvest, fermentation and roasting shape the sensory identity of cocoa — and keeps every value honest about how it is known: observed, tasted, measured, inferred, or missing. Not standardization. Sensory cartography, terroir memory, guided expression.
One ingredient, one journey
Each step can change acidity, red fruit, bitterness, astringency, mouthfeel and aftertaste. TT-o documents the trajectory instead of reducing it to one static score.
Colombia Cocoa Millésime 2026
An illustrative Colombia millésime demonstrator inspired by the Naawah use case: one Santander-style terroir, two harvests — Mitaca 2026 vs Principal 2025 — followed from pod opening to a comparative tasting of two 72 % bars, with example cut-test, moisture, pH and bean-count values attached to each lot. None of these values are Naawah measurements; a pilot replaces every one with verified partner data.
Built to travel
TT-o integrates by file exchange: every project exports to the AJNV4 portable recipe graph (one process path per lot), to an experimental MP6 sensory projection, and to an experimental JRF projection — so a cocoa lot documented here can enter the wider Ajinomatrix ecosystem without database coupling.
TT-o is the origin layer of Ajinoverse: capture the ingredient and its process history here, carry its sensory identity into MP6, its transformation into JRF/AJNV4.3, and validate the resulting product with people through TasteTunerPublic. Explore the full Ajinoverse →
Pilot path — from mapping to millésime experience
1 · Cocoa Sensory Mapping Sprint
€2,500 – €7,500 · 2–3 weeks
Map the value-chain stages that drive sensory variation, define what to record at farm / fermentation / drying / roasting / tasting, and produce a first MP6 sensory profile template plus a pilot protocol.
2 · Harvest / Fermentation / Roasting Pilot
scoped after the sprint · 4–6 weeks
One origin, two harvest moments or two fermentation / roast profiles: a structured sensory comparison, a temporal tasting profile, and recommendations on which variables to monitor or adjust.
3 · Millésime Cocoa Experience
storytelling layer
The MP6 Timeline Player rendering of the vintage: a tasting animation for luxury, Michelin, education and commercial differentiation — making the sensory identity communicable, not replacing the technical analysis.
Discuss a cocoa project with Ajinomatrix