60 kg in the drum

Today Marsha and Christoph will roast 60 kg of the cocoa beans together with Martin Stiegler from FrankenGenuss.

These are 3 batches à 20 kg. We want to use the same roasting profile as with the first roasting, except without the ignition of the third gas bank at the end of the roasting process. Everything is working fine. Afterwards the beans are temporarily stored in our apartment for further processing.

Colleague Pablo sends pictures of new bags they bought for the cocoa. These can be hermetically closed and prevent the penetration of insects and moisture.


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