Basking in the morning sun, these cocoa beans slowly lose the remaining moisture left by the fermentation process. Atop a simple tarp, the distinctive aroma of drying cocoa begins to fill the air, blending with the scent of the earth and the gentle breeze blowing from the plantation. Each bean seems to have its own story some are dark and perfectly ripe, others still retain their youthful color, a sign that they are only halfway through the drying process.
Drying cocoa beans is not just a routine, but part of a long journey toward the finest flavor. From these tiny seeds is born the bittersweet flavor we often enjoy in chocolate. But before they become delicious to the palate, these beans must patiently go through each stage fermentation, drying, roasting, and finally, being processed into fragrant chocolate bars or powder.
The sun is both a friend and a tester. Too much heat can cause the beans to crack, but without enough heat, moisture can trigger mold. Therefore, every time you dry the beans, your eyes and hands must work together: checking the color, turning the beans, feeling the temperature, ensuring they dry evenly.
There's a certain serenity to this work the slow but steady rhythm of nature, teaching patience and perseverance.
Sitting on the edge of the tarp, I gazed at the fruits of my labor scattered before my eyes. To some, these might be mere piles of dried beans.
But to me, they symbolize hope the hope of a better harvest, improved quality, and perhaps, a cup of hot cocoa on a cooler day. It all starts with the morning sun and a simple cocoa bean lovingly dried.
Note: I am writing in Indonesian and using the help of Google translate to translate into English.
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| Photographer | Smartphone used | Location |
|---|---|---|
 | Realme C53 | Nanggroe Aceh Darussalam |
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