Fermentation is the most important step most people never see. It happens on the farm, in wooden boxes, heaps or sacks, in the days right after harvest. And it decides more about chocolate flavor than almost anything a factory does later. This hub collects our guides on the subject. Start with how fermentation works, from the microbes that drive it to a simple method you can try at home. Then learn to judge the result with a cut test, and pick up the vocabulary you need to talk quality with producers in English or Spanish. We wrote these from the farm side. Our family has worked with Ecuadorian cacao for more than four generations, and we still visit the fermentation boxes before we buy. Fermentation removes the pulp, kills the seed, reduces bitterness and creates the flavor precursors that become chocolate aroma when beans are roasted. Usually 3 to 7 days, depending on the method. Wooden boxes typically run 5 to 7 days. Use a cut test. Slice beans lengthwise and check the color and structure. Brown, cracked interiors indicate good fermentation, while slaty or solid purple beans are under-fermented. Traceable Ecuadorian cacao beans and ingredients for makers of every size.Cacao Fermentation Hub
Guides in This Hub
Frequently Asked Questions
Why is cacao fermented?
How long is cacao fermented?
How can I tell if cocoa beans are well fermented?
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