Description
Solar dehydration preserving volatile aromatic compounds in Criollo cacao through controlled enzymatic activity.
Technical
Slow moisture reduction (7→2% over 6-10 days) allows continued hydrolysis of glycosylated precursors by endogenous β-glucosidase, yielding linalool and other monoterpenes. Polyphenol oxidase activity declines gradually, preserving epicatechin levels.
Culinary Significance
Produces beans with 30% more floral/fruity volatiles than mechanical drying, essential for ultra-premium single-origin chocolate.
Science
Primary Reaction
Non-enzymatic glycoside hydrolysis
Parameters
Temperature
30°C optimal
22°C to 34°C range
Time
8 days
6 days – 12 days
Equipment
Handwoven mata de cacao racksPalm-thatch shade adjusters