Every batch of cacao ferments differently, and those differences carry into the taste. A shift in heat, a slower rise or an early peak changes how bright, fruity, deep or smooth the chocolate is.
This chart is the temperature record for this batch, collected on the partner farm using the GOcacao device.
⚠ Note — These fermentation graphs are experimental and may not be fully accurate. Temperature data visualisation is a work in progress and we are continuously improving how real fermentation records are presented here.
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The cacao in this bar was grown by a smallholder farmer in Chiang Mai, Thailand. For most cacao farmers, selling raw beans means accepting whatever price the market offers that day.
The farm that produced this batch used the GOcacao device to record fermentation quality, and was paid on that quality rather than the commodity rate.
Every bar is traceable to the fermentation that made it.
© 2025 de'Finnitive Cacao. Bangkok, Thailand.
de'Finnitive Cacao