UPDATE: Anima Method, Improving Cacao Flavour, & The Fermentation Science of Albertus Eskes.
Article At Mercado Do Cacau
Check out this article from Mercado Do Cacau on the patented Anima method of fermentation developed by Albertus Eskes and others. The article is originally in Portuguese, but I have it here below in English. As well, please check out some of my research summaries on some of the work by Albertus Eskes.
This is an English translation of the article linked above. “Anima” Method Revolutionizes the Future of Fine Cocoa.
The relationship between fine cocoa and geographical origins is no longer justified. Anima Cocoa (“Alma”) turns bulk cocoa into fine cocoa and fine cocoa into extra-fine cocoa anywhere. The method was developed between 2015 and 2019, carrying out a total of 250 experimental and 250 commercial fermentations. Each of the Anima fermentations was controlled over time with our method of sensory evaluation of beans.
It all started with our discovery of 30 flavors and 12 aromas in the Chuncho cocoa pulps ( Agrotropica 30: 151, 2018 ) and of Brazilian varieties, for example soursop, peach, rose and jasmine . These flavors and aromas migrate to cotyledons, but are rarely found in traditionally fermented beans.
From these discoveries was born our obsession to develop an excellent fermentation method that allows the expression of all flavors and aromas in fine chocolates.
In Anima fermentation the processes are intensified, allowing to reduce its duration to 3 to 5 days. The end of fermentation is determined by the taste of the beans.
Anima dried beans are all compartmentalized and mostly brown or brown / violet. There are no light violet beans. It is notable that the beans from the same fermentation all taste the same, suggesting that 100% are well fermented.
Anima fermentation itself is responsible for the elimination of bitterness / astringency , for the strong expression of sweet / honey / almond and for a tasty persistence in the mouth . At the same time, it allows the expression of citric acidity, fresh and / or ripe fruit and varietal floral aroma .
The preference for beans and Anima chocolates usually varies between 8 and 10 points, on a scale from 0 to 10. Traditional control usually have preferences between 5 and 7.
Anima beans have shown great stability in their quality between fermentations carried out on farms and in different seasons. The method has given good results with more than 20 varieties, be they "bulk" or fine, including CCN51.
The Anima method can be applied in small, medium or large fermentation boxes. It is a simple method that does not require input from outside the farm.
Anima Chocolates won a premium at Cocoa of Excellence (CoEx) in 2017 and two first prizes at the 1st National Special Cocoa Contest , in 2019. The first commercialization of Anima chocolates in France, in 2020, was a success. These sold better than chocolates from nine other sources of fine cocoa: Peru, Ecuador, Mexico, Dominican Republic, Cuba, Venezuela, Tanzania, Madagascar and Vietnam.
The method was patented in the EU in December 2019. It is being disseminated through national and international consultancies.
Inventors:
Dr. Albertus Eskes ( albertuseskes@gmail.com )
Mr. David Pujol
Dr. Dário Ahnert
Source: mercadodocacau
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