Six days in the box
Wet beans becomethe beginning of chocolate.
Fresh
lychee
lychee
Ripe
banana
banana
Apple
cider
cider
Toasted
almond
almond
Soft
cocoa
cocoa
An imagined flavor map of the dried, roasted sample. Fermentation develops precursors; drying and roasting continue the story.
The warmth within
| Day | Core | Box observation | Aroma impression |
|---|---|---|---|
| 1 | 28°C | Sweet pulp, fresh fill | Lychee and banana |
| 2 | 37°C | Pulp liquefying | Ripe fruit, mild alcohol |
| 3 | 47°C | First turn recorded | Warm cider |
| 4 | 48°C | Even heat through the box | Vinegar, less fresh fruit |
| 5 | 45°C | Heat beginning to ease | Rounded, cocoa-like |
| 6 | 42°C | Sample removed for drying | Gentle acidity |
The tasting note: after drying and roasting, this fictional sample suggests toasted almond, red apple and a soft cocoa finish. Temperature is one observation among many; it cannot tell the whole fermentation story.