Description
Fermentation of cacao beans in Mesoamerica transforms raw beans into flavor precursors through a tightly regulated, multi‑microbial process.
Technical
During the first 48 h, lactic acid bacteria lower the pH from ~6.5 to 4.0–4.5, while yeasts produce ethanol and CO₂ that facilitate oxygen diffusion. After 48 h, thermophilic bacteria raise the temperature to 35–38 °C, generating volatile compounds such as acetaldehyde and diacetyl that contribute to chocolate aroma, and initiating Maillard reactions that form complex flavor precursors.
Science
Primary Reaction
Microbial fermentation of cacao beans leading to acidification, ethanol production, and thermophilic activity
Sensory Profile
Aroma ()
earthynuttyfruityfloralchocolateyvinegarycaramelizedspicywoodyroasted