Thanks for the video guys! Would be interesting to go through the differences in flavour between those 3 locations you spoke about at the end all growing the same varieties. Also would love to hear more about your knowledge on how the big players compromise on flavour by selecting for bean size and other factors? Is there anything else you do differently from larger players to optimise flavour? Thanks!
We are doing a lot of research between the different farms to compare and contrast how location impacts everything from yields to flavor. A lot of what is being done here in Hawaii and with other origins we source from is focused on genetics and box fermentation practices to achieve optimal quality and flavor profiles.
I didn't see anything that looked like a criolle on that table. A fat Ocumare type. Maybe a bocadillo or chuao cross. And at a far stretch there could have been a lobatera. Maybe a distant selection from a guasare cross, but that wasn't on the table. The seed cut wasn't white. I live in the home of criolle cacao. The true criolles, including pentagono and the one and only porcelain from Santa Barbara, and all the "new criolle" pure criolle strain crosses like San Juan and Benavides are doing just fine. I recently achieved light pink seeded guasares and bocadillos by crossing them with a pink Benavides. I bet you have some great hybrids going. I hope you weren't affected by the fire.
Criollo is a very interesting group. It can express itself in myriad ways. I can assure you, if Dan says it is Criollo, it is Criollo. He collects it himself and has the samples genetically tested and verified by the top labs in the US. It sounds like you're doing some great work with cacao! Best of luck!
@@CraftChocolateTV thank you for the encouragement! Heirloom Regenerative agroforestry is a passionate endeavor. On Criollos, there is a new tendency to brand hybrids with a high percentage of criollo as "new criollo". The genetic labs here do it as well. But the thing about Criollos, is that the defining genetic traits of pure varietals necessarily assure that 1.) the beans have a cream to pure white color throughout, sometimes, but rarely with a slight pink or violet blush on the outside. 2.) the growing leaf tips are highly pubescent and usually green, almost never red or purple, except a few like purple T. C. Pentaphilum 3.) the pods are very soft, easily cut, have a "pinched" appearance at the back end, and frequently, but not at all always have curved points. But without fail, any cacao for which the beans aren't white has been heavily cross pollinated with forastero type and is now a "trinitary" by definition, and no longer a criollo.
Tristan da Cunha, in the South Atlantic, is the most remote archipelago in the world. Not Hawaii. 1,740 miles from South Africa, it's part of the British Overseas Territory of Saint Helena, Ascencion and Tristan da Cunha.
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Thanks for the video guys! Would be interesting to go through the differences in flavour between those 3 locations you spoke about at the end all growing the same varieties. Also would love to hear more about your knowledge on how the big players compromise on flavour by selecting for bean size and other factors? Is there anything else you do differently from larger players to optimise flavour? Thanks!
We are doing a lot of research between the different farms to compare and contrast how location impacts everything from yields to flavor. A lot of what is being done here in Hawaii and with other origins we source from is focused on genetics and box fermentation practices to achieve optimal quality and flavor profiles.
the drone shot at 2:58 made my heart sink. it that the farm in the foreground?
That is the farm!
Make a video about your packaging machines.
I didn't see anything that looked like a criolle on that table. A fat Ocumare type. Maybe a bocadillo or chuao cross. And at a far stretch there could have been a lobatera. Maybe a distant selection from a guasare cross, but that wasn't on the table. The seed cut wasn't white. I live in the home of criolle cacao. The true criolles, including pentagono and the one and only porcelain from Santa Barbara, and all the "new criolle" pure criolle strain crosses like San Juan and Benavides are doing just fine. I recently achieved light pink seeded guasares and bocadillos by crossing them with a pink Benavides. I bet you have some great hybrids going. I hope you weren't affected by the fire.
Criollo is a very interesting group. It can express itself in myriad ways. I can assure you, if Dan says it is Criollo, it is Criollo. He collects it himself and has the samples genetically tested and verified by the top labs in the US.
It sounds like you're doing some great work with cacao! Best of luck!
@@CraftChocolateTV thank you for the encouragement! Heirloom Regenerative agroforestry is a passionate endeavor. On Criollos, there is a new tendency to brand hybrids with a high percentage of criollo as "new criollo". The genetic labs here do it as well. But the thing about Criollos, is that the defining genetic traits of pure varietals necessarily assure that 1.) the beans have a cream to pure white color throughout, sometimes, but rarely with a slight pink or violet blush on the outside. 2.) the growing leaf tips are highly pubescent and usually green, almost never red or purple, except a few like purple T. C. Pentaphilum 3.) the pods are very soft, easily cut, have a "pinched" appearance at the back end, and frequently, but not at all always have curved points. But without fail, any cacao for which the beans aren't white has been heavily cross pollinated with forastero type and is now a "trinitary" by definition, and no longer a criollo.
Tristan da Cunha, in the South Atlantic, is the most remote archipelago in the world. Not Hawaii. 1,740 miles from South Africa, it's part of the British Overseas Territory of Saint Helena, Ascencion and Tristan da Cunha.
Thanks for the correction!