Project workspace
Colombia Cocoa Millésime 2026 · Naawah / Gregory Le Heurt — demonstration use-case context
An illustrative Colombia millésime demonstrator: one Santander-style terroir, two harvests. The mitaca (mid-crop) lot expresses brighter acidity and red fruit; the principal (main crop) lot runs deeper — more body, longer aftertaste. The purpose of this project is not to standardize the two lots, but to document their difference as a millésime signature and to identify which fermentation and roasting decisions preserve or push each expression.
Data completeness: 94/128 sensory values known (73%) — gaps stay visible by design. ·
Ingredient · origin (AJNV4: Ingredient / Supplier / LotOriginDetail)
Certifications on file: organic (declared)direct trade (declared)supplier declared
Mitaca 2026 CO-SANT-2026-MIT-01
Harvest: mitaca 2026 · 2026-05-18 · status: approved
Mid-crop after the April rains; smaller pods, aromatic pulp.
| Quality measurement | Value | Method | Evidence |
|---|---|---|---|
| Cut test — well fermented | 78 % | Guillotine cut test, 50 beans | Measured |
| Moisture after drying | 7.1 % | Moisture meter | Measured |
| Nib pH | 5.4 pH | Benchtop pH meter | Measured |
| Bean count | 92 beans/100 g | ISO 2451 | Measured |
| Fermentation Tmax | 47.5 °C | Probe in box centre | Measured |
Principal 2025 CO-SANT-2025-PRI-03
Harvest: principal 2025 · 2025-11-12 · status: released
Main crop; larger pods, denser beans, riper pulp sugar.
| Quality measurement | Value | Method | Evidence |
|---|---|---|---|
| Cut test — well fermented | 84 % | Guillotine cut test, 50 beans | Measured |
| Moisture after drying | 6.9 % | Moisture meter | Measured |
| Nib pH | 5.6 pH | Benchtop pH meter | Measured |
| Bean count | — | ISO 2451 | Missing |
| Fermentation Tmax | 46 °C | Probe in box centre | Measured |
Process stages (drives PRECEDES chain in the AJNV4 export)
| # | Stage | Duration | Temp | Evidence | Conf. | Notes |
|---|---|---|---|---|---|---|
| 1 | Pod opening & pulp grading | 4 h | °C | 80 | Ripe pods opened within 24 h of harvest; pulp visually graded; damaged beans removed. | |
| 2 | Fermentation — start (Day 1) | 24 h | °C | 75 | Wooden boxes, banana-leaf cover. Anaerobic phase; yeasts on pulp sugars. | |
| 3 | Fermentation — first turn (Day 3) | 48 h | °C | 75 | Mass turned to aerate; acetic phase begins; temperature climbing toward Tmax. | |
| 4 | Fermentation — end & cut test (Day 6) | 72 h | °C | 90 | Stop decision on cut test + aroma; target ≥ 70 % well-fermented beans. | |
| 5 | Sun drying to ≈ 7 % moisture | 144 h | °C | 80 | Raised beds, thin layers, regular raking; slow drying to let acidity vent. Target ≤ 7.5 % moisture. | |
| 6 | Roasting — light profile | 0.6 h | °C | 70 | Light roast (≈ 118 °C / 35 min) chosen to preserve fruit; darker trial profile parked for the pilot. | |
| 7 | Chocolate making — 72 % dark | 30 h | °C | 75 | Winnow, grind, conche ≈ 24 h; 72 % cocoa, cane sugar only. Same recipe both lots for comparability. | |
| 8 | Structured tasting & ageing | 2 h | °C | 85 | Blind triangle setup, 3 tasters, shared descriptor sheet; bars rested 3 weeks before tasting. |
Sensory profile — per lot × stage, evidence-honest
lot:stage:
Taken 2026-07-18 · panel: Panel of 3 (blind) · every attribute declares its evidence; “missing” exports as missing.
Legend: Measured Tasted Observed AI inferred Missing
Export — the four doors
Preview exports and import projects on the import / export page. Mapping details on compatibility & pilots.