Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Table 1

Detailed information of geographical conditions, genetic, and postharvest practices performed to obtain cocoa beans from various regions of Indonesia.

Indicators	Aceh	Bali	Banten	East Java	East Kalimantan	West Sulawesi	West Sumatra	Yogyakarta
Geographic
Coordinate	96.2744 E; 5.202861 S	-8.39206 E 144.83000 S	-6.497039 E 105.654765 S	7°14’06.1”S 112°44’00.8”E	1.84046529 E 117.24363519 S	3.4°S; 119.3°E	0°48’49”S 100°37’34”E	110° 32’ 16.7” E 7° 52’ 23.7” S
Elevation (meters above sea level, m.asl)	0 – 100	0 – 100	100 – 400	0 – 100	0 – 100	0 – 100	100 – 400	100 – 400
Climate
Temperature (°C)	30	26.34	27.9	28.04	26.93	27	22	26.65
Moisture (%)	80	81.00	90	70.00	85.67	94	97	82.17
Rainfall (mm)	674.67	201.00	215.75	156.18	149.21	158.27	181.15	193.92
Genetic
Cocoa bean varieties	Forastero/Trinitario (local varieties)	Forastero	Forastero	Criollo	Forastero/Trinitario (local varieties)	Forastero (S-1, S-2, MCC-02 varieties)	Trinitario	Forastero
Fermentation technique
Fermentation capacity (kg)	60	100	150	45	50	100	50	40
Duration in pod storage (days)	1	2	1	1	2	1	5	3
Duration of fermentation (days)	5	6	6	3	5	6	5	5
Number of reversals	3	2	3	2	3	3	1	2
Fermentation time (month)	November	June	May	October	October	September	December	July
Drying technique
Drying time (month)	November	July	May	October	October	September	December	July
Length of drying (days)	5	5	10	10	5	4-5	4	5
Drying source	Sunlight	Sunlight	Sunlight	Sunlight	Sunlight	Solar dome	Sunlight	Sunlight
Drying facilities	Drying rack	—	Stainless steel drying rack	Drying floor	Drying rack	Greenhouse	Table with drying rack	Drying rack
Thick stack of cocoa beans (cm)	2	1–2	3	2	1–2	1–2	1–2	1–2