Jamaica Bachelor’s Hall

Sold Out - $ 14.07

Characteristics
Details
Roasting

Origin: Jamaica

Region: Bachelor’s Hall

Type: Trinatario

Year: 20?? - who knows but the beans are so awesome

** Limited Supply - 2 lb limit **

If you order more, we'll just reduce the amount to 2 lb.

Due to the limited nature of these beans (~50 lb) we are only offering them whole and raw, in 2 lb increments so that you have the best chance of roasting them properly either in the oven or your Behmor.

Also, contrary to the photo, you are NOT buying a chocolate bar.

Flavor Notes:

Somehow I have 10 beans in my Top 5 list and this is the newest addition. I'm almost tempted to hoard them for myself and not sell them at all....alas, I can't do that. I must share the joy. The last time we had something this good in limited supply we sold out in 37 minutes.....I'll just leave that there and let you make your own decisions.

Maybe it is the association with Jamaica but the aroma struck me as distinctly rum like. Just heady and delicious.

The chocolate simply explodes with fudge and caramel sweetness. It is oh so sweet. There are luscious brown fruits, a delightfully clean loam earth and round soft cashew notes.

All in all, it is just a freaking delight and I could wax poetic for another two paragraphs or you can just vibe my energy and go from there.

These beans are well traveled and are the result of two different chocolate companies going out of business and them finding their way to me. In all honesty I can't tell you much about them other than they were directly sourced from Bachelor's Hall a few years ago and eventually made it Lillie Belle Chocolates who have recently retired and closed up shop.

After that all I can tell you is that we have a mere 50 lb or so, I expect them to go fast and the flavor speaks for itself.

Profile Drum Roasting: The profile I used for this is 13:50/14:30/17:20 @ 260 F. Basically I hit it with a lot of heat and it responded by developing so much flavor and sweetness. I'm not sure you can go wrong with this bean, except by treating it too gently.

Behmor: Due to the cold start of the the Behmor, you can just set it on the 1 lb setting with 2 lb of cocoa and go. When you begin getting aromatic notes, somewhere around 4 minutes left (14 minutes elapsed of the 18 minute start) drop the power to P4 (75% power) and continue roasting for about another 6 minutes or so, waiting for the aroma to either decrease or get sharp. This is all of course if you don't have a thermocouple in the beans (Modifying your Behmor) If you have that you can follow the profiles above.

Oven Roasting: I've been experimenting a lot recently with a less fussy way to oven roast and I find this procedure works pretty well. It is moderately predictable, repeatable and although not as dynamic and controllable as a drum roaster, does a good job. You will need an IR thermometer. Roast 2 lb of beans. Preheat your over to 350 F. Place your cocoa beans in a single layer on a baking sheet and into the oven. Stir the beans at 5 minutes and check the temperature. Continue roasting until the surface temperature reads 205-215 F (it may well vary across the beans). At that point, turn your oven down 10-15 F above your target EOR, in this case 260 + ~15 = 275 and continue to roast, stirring every 5 minutes until approximately 260 F. There will be variation but the beauty of this method is having turned the oven down it is difficult to over roast. If you do find your roast is progressing too fast, adjust accordingly, starting at 325 F and/or changing your target to 265 F. Overall you may well roast 30-40 minutes. The important part here is to get good momentum going in a hot oven and then basically coasting to finish.

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Jamaica Bachelor’s Hall

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