Cacao fermentation

Cacao fermentation is a natural process that transforms harvested cacao beans into the flavorful, aromatic product used to make chocolate. After harvesting, the beans, still in their pods, are placed in boxes or piles, allowing microbes like yeast, bacteria, and fungi to break down the beans’ pulp. This microbial activity produces heat, acids, and alcohol, which initiate chemical changes inside the beans. These changes develop the beans’ rich flavors and reduce bitterness. Fermentation typically lasts several days and is carefully managed to ensure the beans reach the right taste profile, setting the foundation for high-quality chocolate.