Chocolate field glossary

Fermentation

A microbial succession in cacao pulp that triggers heat- and acid-driven changes inside the seeds.

Post-harvest · working definition

Use the word
with precision.

Why it matters: It removes pulp, stops seed germination and creates chemical conditions for aroma precursors that roasting can later transform.
Common confusion: Longer is not automatically better, and microbes act mainly in the pulp environment while heat and acids change the seed.
Practical example: Box, heap and basket systems can all work when mass size, drainage, turning and endpoint suit the material.

Evidence trail

Systematic review of yeasts, lactic-acid bacteria, acetic-acid bacteria and fermentation variability.

Temperature, pH, polyphenol change and the formation of aroma precursors.