Fermentation

From fermentation, sun-drying, to roasting the cacao beans, every stage is closely related to how the cacao farmers or chocolate makers capture the terroir and how they interpret the local flavour.

I am very grateful for the opportunity to visit Maya Farm in Changzhi township, Pingtung, Taiwan in March 2024. Mr. Chiu graciously let me observe different stages of cacao bean fermentation.

Day 1: Cacao beans smelled fresh and fruity. The color of the pulp remains creamy white.

Day 4: Internal temperature is just slightly under 50°C. The cacao beans smelled slightly fermented. The pulp is still creamy-coloured and appears to be drier. The banana leaves covering the cacao beans feel very warm.

Day 6: The internal temperature is about 51°C. Water droplets started to gather at the bottom of banana leaves, and they dripped back to the cacao beans. The beans are a lot drier than two days ago, and the pulp is light brown in colour. Taking a big whiff, the smell is really similar to bread proofing!