About Cocoa
Natural fermentation
Ivorian cocoa farmers filling a fermentation trough with freshly extracted cocoa beans
As the sweet fruity pulp drains away, it ferments naturally in a similar way to apple juice fermenting to become cider. During this process heat is generated. The heaps of cocoa beans are covered with more banana leaves to keep in this heat and protect the beans from rain. The temperature of the beans goes quite high, up to 50º centigrade. All this affects the beans and they lose some of their raw, bitter flavours and the real flavour of cocoa starts to develop.
After this fermentation process, which can take between three and five days, the beans are a rich brown colour but still wet to touch.
