Description
Traditional Mayan process that ferments cacao beans then sun‑dries them to develop flavor precursors.
Technical
Yeasts convert bean sugars to ethanol, which acetic acid bacteria oxidize to acetic acid, lowering pH and producing CO₂ and lactic acid. The acidic environment drives enzymatic reactions that generate flavor precursors such as aldehydes and esters. Subsequent sun drying removes moisture to ~7 % while preserving these volatile compounds.
Science
Primary Reaction
Yeast‑mediated sugar → ethanol; ethanol + O₂ → acetic acid (by acetic acid bacteria)
Sensory Profile
Aroma ()
fruitynuttyfloralearthywoodyspicycaramelized
Origin & History
Civilization
Mayan