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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cacao fermentation is a biologically driven, temperature‑controlled process where yeasts, lactic acid bacteria, and acetic acid bacteria sequentially transform pulp sugars into ethanol, lactic acid, and acetic acid, raising the bean temperature to 45‑55 °C.
Origin: Mesoamerican peoples (Maya, Aztec) (pre‑Columbian) — Mesoamerica
See full technique reference →During the first 24‑48 h, yeasts metabolize sugars to produce ethanol and CO₂, raising the temperature. Lactic acid bacteria then convert remaining sugars to lactic acid, lowering the pH to ~4.5, while acetic acid bacteria oxidize ethanol to acetic acid, further increasing temperature and generating the characteristic sour aroma.
Primary Reaction
Sequential microbial conversion of sugars to ethanol, lactic acid, and acetic acid
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