Cocoa – this aromatic bean is the soul of our beloved chocolate. But before it becomes a bar, truffle, or hot drink, it goes through a fascinating journey powered by fermentation. In this article, we’ll explore each step – from harvest to chocolate – and how we could even experience the process ourselves in Costa Rica by finca Don Juan.
1. The Cocoa Fruit: Where It All Begins
Cocoa trees thrive in tropical regions near the equator. Each pod contains 20–50 beans in sweet and tangy pulp. It takes months to ripen, and harvesting is done by hand.
2. Fermentation: The Magical Middle Step
After harvest, beans and pulp are fermented in wooden boxes or under banana leaves. This step lasts 5–7 days and is crucial for flavor.
- Yeasts convert sugars into alcohol.
- Lactic acid bacteria lower the pH.
- Acetic acid bacteria raise the heat (up to 50 °C).
- Enzymes transform proteins and polyphenols into flavor precursors.
Without this microbial magic, cocoa would just taste bitter and boring.
3. Drying in the Sun
Next, the beans dry in the sun for several days until moisture drops to 7 %. This prevents mold and helps preserve the beans.
4. Roasting, Grinding, Conching
At the chocolate factory:
- Roasting develops aromas.
- Crushing yields cocoa nibs.
- Pressing separates cocoa mass and butter.
- Conching refines the texture into smooth, creamy chocolate.
Voilà: bars, bonbons or cocoa powder.
5. Sustainability and Terroir: Why Origin Matters
Not all cocoa is the same. Soil, climate, and cultivation shape the taste. In Costa Rica, many farms focus on quality and sustainability – and we could witness it firsthand.
Cocoa is Fermented Passion
From pod to bar, cocoa’s journey is full of life, science, and flavor. Fermentation is at its core – without it, no melt-in-your-mouth chocolate.