![\"A](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/bean-cut-Custom.jpg\")
A guillotine test at Finca Nahuatancillo, Guatemala. Credit: Melvin Morales.<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n What Is a Cut Test Used For?<\/strong><\/h2>\n\n\n\n
While still at origin, a number of tests are performed on cacao. Producers examine the quality of their processing, from the fermentation box to the end of the drying period, through smell. After drying, cacao samples are roasted and a taste profile test is performed using cacao liquor (this is made by grinding the roasted beans into a paste).<\/p>\n\n\n\n
Cut tests are used to evaluate cacao bean health. They are also a way to assess whether or not a batch of cacao has been correctly fermented.<\/p>\n\n\n\n
Katrien Delaet, co-owner of Silva Cacao<\/a>, tells me a cut test is \u201ccutting the beans into two with the purpose to analyze the level of fermentation,\u201d and that it is a way for producers to evaluate \u201cproblems that might have occurred, like infestation or defects due to pests.\u201d <\/p>\n\n\n\n
Producers also check that the beans\u2019 germ and cotyledon (the white web in raw cacao beans) have died off, and look out for any grayish-white evidence of mold. If the beans have germinated or have mold, they can\u2019t be used.<\/p>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/image1-Custom.jpg\")
Cacao beans on their fifth day of fermentation. Credit: Melvin Morales<\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n Numerous trade organizations, such as the International Cocoa Organization<\/a> (ICCO) and the Federation of Cacao Commerce<\/a> (FCC), have made it a requirement for large companies to use standardized cacao. That is, cacao that is all fermented to the same point, that all tastes approximately the same. Buyers can easily measure that standard by checking the color of the beans.<\/p>\n\n\n\n
Beans that are at the correct level of fermentation will no longer be their natural purple or reddish color, but a shade of brown. Inspectors use established guides to check the color and aim for one uniform shade in the batch.<\/p>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/beans-Custom.jpg\")
Raw, white cacao beans cut open at an early stage of processing. Credit: <\/em>Silva Cacao<\/em><\/a><\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n How Is a Cut Test Performed?<\/strong><\/h2>\n\n\n\n
To perform a cut test, you simply cut fermented cacao beans in half to evaluate their centers. They are usually performed on at least ten beans to have a representative sample of each batch. At least 70% of the beans must be fermented to the correct level to be considered successful.<\/p>\n\n\n\n
Cut tests are performed throughout the fermentation process. Farmers will evaluate a small amount each day of fermentation to monitor the progress and to spot any health issues or infestation early on.<\/p>\n\n\n\n
Once the beans have been removed from their fermentation boxes and set out to dry, farmers might do some more cut tests. Often, they do a major cut test (sometimes done with a guillotine) of about 50 beans at the end of processing. This is done to check the overall fermentation level for each batch.<\/p>\n\n\n\n
Throughout the process, if a large amount of samples in a batch have mold, are slaty (not grooved, but slick and greyish), or have germinated beans (the germ and\/or cotyledon are still present), the batch is deemed useless and destroyed.<\/p>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/Bean-Cut7-Full-size-output%C2%A9-Silva-cacao-1-850x567-Custom.jpeg\")
Raw, white cacao beans cut open at an early stage of processing. Credit: <\/em>Silva Cacao<\/em><\/a><\/em><\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n How Cut Tests Fall Short in Fine Cacao<\/strong><\/h2>\n\n\n\n
So, cut tests are an effective way to check for defects, evaluate the level of fermentation, and keep an eye on health standards in a batch of cacao beans. Some producers also use cut tests as an indicator of flavor, so they can replicate specific profiles. But cut tests alone won\u2019t tell you much about the particular flavor notes in a bean.<\/p>\n\n\n\n
Katrien says that a cut test \u201cexplains how far the chemical processes of yeast, lactic, and acetic bacteria are evolving,\u201d and that they \u201cmostly help me to understand what I taste afterwards [when the flavor test is conducted].\u201d<\/p>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/beanss-Custom.jpeg\")
Cacao beans showing various colors. Credit: Arcellia Gallardo <\/em><\/em><\/em><\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n A certain shade of brown may be considered good, but this is based on uniform cacao flavor for commercial chocolate. Rather than aiming for this standard level of fermentation, fine cacao producers can use cut tests to become informed on the relationship between a color and its unique profile. Through trial and error, they can get to know what level of fermentation produces the results they want.<\/p>\n\n\n\n
What this means for fine cacao producers is they can supply a plethora of options to customers in the craft chocolate world. Katrien says, \u201cyou need to really find that balance, and depending on the amount of days [of fermentation] you can do your tests and try to have an optimum of flavor expression depending on your fermentation protocol.\u201d<\/p>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/Guatemala-Bean-cut-in-processing-center-%C2%A9Sliva_cacao-850x466-Custom.jpg\")
Cut tests performed on drying cacao beans in Guatemala. Credit: <\/em>Silva Cacao<\/em><\/a><\/em><\/em><\/em><\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n Farms that have mixed varieties of cacao will have a hard time reaching consistency in cut tests. Different varieties react to fermentation differently, so a batch with mixed varieties will rarely yield consistent cut tests. If a producer simply looks at a cut test, the batch may be dismissed as bad or under-fermented.<\/p>\n\n\n\n
Most written guidelines have dictated a standardized processing procedure, instead of taking cacao\u2019s diversity into consideration. At the buyer level, cut test requirements have precluded the exploration of cacao flavor profiles. Compare this to the world of coffee, where dark roast<\/a> was once the standard. Now, people enjoy a range of roast profiles, which are connected to variety and processing choices.<\/p>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2017\/09\/drybean-Custom.jpg\")
Fermenting cacao beans. Credit: Melvin Morales<\/em><\/em><\/em><\/em><\/em><\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n Are Cut Tests Useful For Fine Chocolate?<\/strong><\/h2>\n\n\n\n
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2019\/08\/pasted-image-0-3-2-1-e1565902130507-768x512-Custom.jpg\")
![\"Beans\"](\"https:\/\/agronosotros.com\/wp-content\/uploads\/2019\/08\/IMG_8723-850x567-Custom.jpg\")