After watching this video the next question is, How do we know if an origin is fruity, or earthy, or terpene, or cocoa-forward?
Smell the beans: what is your first aroma perception? do the beans smell musty and like dirt? do they make your eyes and nose tingle? do they smell like a polished wood floor? like cotton candy? The aroma we sense is a hint.
If it’s a popular/well-traveled origin: look up the descriptions other makers use when selling their bars. “Cherry with walnut” hints at stone fruit with bitterness. Or cough syrup! It may take some decoding. It may also take a bit of research. Remember, cacao retailers aim to sell the “best” aspects of an origin; saying green banana = astringency, with a less scary tone of voice.
Roast a test-batch and taste the chocolate (pro-tip: use the same roast profile for each initial test batch, and the same % formulation for every test in the melanger; go higher than 70% so the sugar doesn’t cover flavor, defects, important info.