Ghana Kome -Three Mountains 2025
$ 12.48
Origin: Ghana
Crop Year: 2025
Genetics: Criollo, Forasterio, Trinitatio and more pending identification
Region: Ghana / Asante Akim
Flavor Notes:
The aroma is bold chocolate and sweet, rich dates. The flavor explodes with unabashed fudge, just chocolate that keep on going. There are dates in the taste along with very slightly tart tamarind. Unlike the first time we had this, the bitterness and astringency are quite low and simply support the chocolate flavor. In all honesty, there is not a ton of complexity here, but oh there is chocolate, fudge and more chocolate that is rich, deep and satisfying. There may or may not be vanilla in there or I might be simply projecting a past memory of this kind of rich profile.
The profile ends with a clean earthiness that also contains hints of leather and prune supporting the previous structure and body. Overall this is simply a bold delight.
This is a very forgiving origin and a good one to start with and will go well in light milk chocolate all the way to brooding dark chocolates.
Three mountains that are part of UNESCO's reforestation and conservation program for tropical rain forests, the Three Mountains estate is set on historical family land that over 2,0000 farmers and 15 communities now call home to support their partner farmer communities directly, where regenerative farm management and organic practices are improving the health of communities. The co-operative also provides financial resources along with community and individualized support in the conversion to organic and Fairtrade certification.
Hand Sort: Yes
Size: Medium, Uniform Size
Fermentation: Heap with banana/plantain leaves as base and cover
Drying: Raised platform made from bamboo/wood, raffia palm drying mat, direct sun drying
Drum Roasting
The drum roasting profile I used for the evaluation sample was 11:35/13:45/18:45 @ 262 F. After that, you can treat this bean pretty strongly as there is plenty of chocolate and fruit. You absolutely want to pay attention to the aroma and reduce your power/ramps if you smell it trying to be acrid but that is going to be pretty difficult with this bean. You will notice the Development time is a little over 2 minutes and barrels on strongly to the lower 260s.
Behmor Roaster
Roast 2 lb and use P1 on the one pound setting, for 16 minutes or until you hear a pop or two. Then take it longer. 2-3 minutes. It is virtually impossible to over roast in the Behmor with 2 lb in there. If you are using the current model with Manual control, turning down the power to P4 (75% power) when it starts to become aromatic (or smells sharp) is a nice way to keep the EOR tempering in check.
Oven Roasting
Pre-heat your oven to 350 F. Put 1-2 lb of beans onto a tray single layer deep. Check the temperature every 5 minutes, stirring at that time. When the beans are in the 205-215 range, reduce the oven temperature to about 15-20 F above your target EOR, so if you are going for 265 F, set it to 285 F. When the beans reach your desired temperature and/or are smelling sharp, another 15-30 minutes, remove them and let them cool. This should give you a nice fully developed roasted bean that is in little danger of being over roasted.
Overall it really isn't too fussy.
The flavors as a brewed cocoa are more bold than some of the other varieties I carry. The dry aroma is unmistakably chocolate and this of course carries through with the wet aroma. There are flavors of nut and tobacco and a substantial mouth feel. There is a good, balanced, pleasant bitterness and lingering deep (for a brewed cocoa) chocolate. It also has a good smoothness to it. Overall, I am left with the impression that I have just eaten a nice handful of luscious roasted cocoa beans.
