Description
Traditional Mesoamerican process that ferments cacao beans and grinds them on volcanic stone to develop flavor precursors.
Technical
During fermentation, bean sugars are metabolized by yeasts to ethanol, then by lactic acid bacteria to lactic acid and by acetic acid bacteria to acetic acid, lowering pH and generating flavor‑active metabolites. Subsequent stone grinding mechanically removes the husk, reduces particle size, and generates friction heat that can modify volatile compounds and polyphenol profiles.
Science
Primary Reaction
Anaerobic sugar fermentation (glucose → ethanol) followed by aerobic oxidation (ethanol → acetic acid) and mechanical size reduction with friction‑induced heating.
Sensory Profile
Aroma ()
fruitynuttyfloralsourearthyfermentedchocolateyspicywoodycaramelized