At Kerta Semaya 231 minor farmers grow the cocoa sorts of Java A Criollo, a local hybrid of criollo. Also two locally developed trinitario varieties called RCL Panther and BLB are grown. This creates a cocoa blend with tasting notes of cherry jam, sandalwood & wild honey. Some even taste a pleasant undertone of astringent walnut. In West Bali the main harvesting season runs throughout July to September, and a second harvest in December to January. During harvest the cocoa pods are stored up to 48h at the central cooperative and then broken up for fermentation in 2-tiered wooden boxes covered by banana leaves. The fermentations runs in 3 steps over 6 days. After fermentation the wet cocoa beans are dried in indirect sunlight on locally build raised beds inside a drying house. This procedure is used in this region to protect against the heavy rainy monsoons. Target moisture level is 6.5-7.0%. Finally, the beans are hand-sorted in large sieves and packed into 70kg bags, ready for chocolate making.
Origin Kerta Semaya, Jembrana, West Bali, 2020 harvest.
Harvest season Primary in Jul-Sep, Secondary in Dec-Jan.
Cocoa variety: Java A criollo & Trinitario.
Fermentation 6 days (48h-48h-48h) in 2-tier wooden boxes. Covered with banana leaves.
Drying 6-8 days on raised beds in drying house.
Bean size 95-105 beans per 100grm.
Other crops in area Jackfruit, mangosteen, snakefruit, bananas & coconut.