Drying cacao beans
After the fermentation process, the beans are placed on wooden platforms for sun-drying. Constantly turning the beans ensures even drying and prevents them from sticking together and developing mold.
On the first day, they are moved every 20 minutes to avoid over-fermentation due to the high temperature of the cacao beans after the fermentation process. Subsequently, they are turned every 2 or 3 hours for two days.
ES
Después del proceso de fermentación, los granos se colocan en plataformas de madera para su secado al sol. Los granos se voltean constantemente para asegurar un secado uniforme, lo cual también evita que se peguen entre sí y crezca moho.
Durante el primer día, se mueven cada 20 minutos para evitar una sobre-fermentación debido a la alta temperatura de los granos de cacao después del proceso de fermentación. Posteriormente, se voltean cada 2 o 3 horas durante dos días.
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