Description
Mayan cacao fermentation is a biologically driven, anaerobic process conducted at 30–35 °C for 48–72 h, where microbial consortia convert pulp sugars into acids and alcohols, while proteolysis and polyphenol oxidation develop flavor precursors.
Technical
During fermentation, lactic acid bacteria, yeasts, and acetic acid bacteria metabolize sugars to produce ethanol, CO₂, lactic acid, and acetic acid, lowering the pH from ~6.5 to ~4.5. Proteolysis releases free amino acids that contribute to bitterness and flavor precursors, while endogenous polyphenol oxidases convert catechins to theobromine‑rich compounds, reducing astringency. If beans are prematurely heated above 60 °C, theobromine is further degraded to theophylline and caffeine.
Science
Primary Reaction
Fermentation of sugars to acids and alcohols
Sensory Profile
Aroma ()