Description
Amazonian cacao fermentation is a controlled, aerobic process that transforms pulp sugars into acids and ethanol, shaping chocolate flavor.
Technical
During the first 48 h, yeasts such as Saccharomyces cerevisiae convert sugars to ethanol and CO₂, raising the pulp temperature to ~35 °C. Lactic acid bacteria (Lactobacillus plantarum) then lower the pH from ~6.5 to ~4.5 by producing lactic acid, followed by acetic acid bacteria (Acetobacter aceti) oxidizing ethanol to acetic acid, which further drives flavor precursor development.
Science
Primary Reaction
Sequential microbial fermentation of pulp sugars to ethanol, lactic acid, acetic acid, and CO₂
Sensory Profile
Aroma ()
earthynuttycitrusspicysweetfloralwoodyfruitycaramelsmoky