Processing cocoa beans and other seeds

This invention describes a unique liquid created by fermenting various seeds, such as cocoa or coffee beans. This fermented liquid contains alcohols, natural colors, and distinct flavors that come directly from the seeds. It can also incorporate ingredients like coconut water or fruit pulp during the fermentation process.

Why it matters: The ability to precisely analyze and optimize complex flavor and pigment compounds has significantly improved since 2010. This makes it much easier to develop and scale unique beverage ingredients from fermented seeds as described.

Status: ExpiredProtection ended and was never renewed
How hard to build: ModerateFermentation vessel, starter culture, temperature control, filter

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