fermentation of cacao

Fermentation of cacao is a natural process where harvested cacao beans are placed in containers or covered with banana leaves, allowing beneficial microorganisms like yeast and bacteria to break down the pulp surrounding the beans. This process develops complex flavors, reduces bitterness, and prepares the beans for drying. As fermentation progresses, chemical changes produce desirable aroma compounds and remove raw, grassy notes, enhancing the cacao's quality. Proper fermentation is essential for producing high-quality chocolate, as it influences the final flavor profile and aroma.