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This invention describes a method for processing cocoa beans without traditional fermentation. It involves physically preparing fresh, unfermented, and non-depulped beans, then soaking them in an acidic water solution. This soaking continues until the beans' internal pH reaches between 3.6 and 5.5, while being kept warm (25-70°C) for less than 24 hours, before they are dried.
Why it matters: Since 2009, advancements in food processing sensors and automation could make the precise pH and temperature control of this method more consistently achievable. This offers a rapid, controlled alternative to traditional cocoa fermentation, potentially yielding more consistent flavor profiles.
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