Cacao Fermentation and Drying: Flavor Before the Roast

Sun, 17 May 2026 00:00:00 +0000

Chocolate flavor begins before chocolate exists. Long before a maker roasts beans, long before nibs meet sugar in a melanger, cacao has already gone through the most decisive flavor work of its life. The pod is opened on a farm, the wet seeds are scooped out with their pale pulp, and the farmer begins a transformation that looks humble from the outside: warm boxes, heaps under leaves, slow turning, sun, rain worries, and patience.

Post-Harvest on Fondsites

Cacao Fermentation and Drying: Flavor Before the Roast