The Evolving Taste of Cacao at Finca Las Heliconias

Founder Lyn Bishop of Quetzal Cacao discusses the changing flavors of cacao at her farm in Chiriquí, Panama, challenging the notion that all chocolate should taste the same. She explores how different growing conditions and fermentation processes affect the final product, advocating for a more nuanced approach to chocolate-making.

• Changes in Fermentation: This year, some cacao batches at Finca Las Heliconias have tasted softer and earthier, while others have been brighter and more lively. These variations reflect the seasonal and environmental changes in the cacao's growth cycle.
• Caring for the Cacao: Bishop emphasizes the importance of paying close attention to each harvest, each tree, and each batch to ensure the best flavor. She suggests that consistency in chocolate-making doesn't always mean uniformity, but rather a deeper understanding of the source materials.
• Wine and Coffee Analogy: Drawing parallels with wine and coffee, Bishop argues that chocolate should not be treated as a uniform product, but rather as a reflection of its unique growing conditions and processes.