The best cacao beans in the world will not produce good chocolate if the post harvest processing is not completed properly! Post harvest processing consists of cacao fermentation, cacao drying, and finally hand sorting & blending.

Cacao Fermentation

The process of fermenting cacao is very delicate and needs exacting attention to produce good results. 

Our partners purchase wet cacao on a weekly or biweekly basis from farmers, to incentivize farmers to only harvest perfectly ripe pods. This ensures consistent sugar levels entering the fermentation process, which helps ensure an even fermentation process. To learn more about the social impact of wet cacao purchasing, read this article.

The wet cacao is first allowed to drain excess liquid for 24 hours or so, and then it is placed in wooden fermentation boxes, approximately 3 feet on each side. About 500 lbs of wet cacao can fit in one such box. 

In the first stage of fermentation, typically the first two days, anaerobic yeasts digest the sugars in the cacao fruit coating the cacao beans, and produce ethanol. The production of ethanol creates the ideal environment for acetic acid producing bacteria, which dominate the second stage of fermentation, which can last anywhere from an additional three to seven days. Cooler ambient temperatures, higher elevations, or larger cacao beans typically require longer fermentation times.

During the second stage of fermentation, the acetic acid bacteria digest the ethanol produced in the first stage, notably in the presence of oxygen, which is introduced by rotation of the cacao beans in the wooden box. This chemical reaction produces the heat, further providing momentum to the fermentation process. The fermentation is typically monitored with a temperature probe, to determine when to rotate the fermentation box, typically at least twice to introduce more oxygen to moderate the rate of fermentation. A proper fermentation will yield box temperatures of 124 degrees Fahrenheit, the same temperature as a hot shower!

Proper fermentation is one of the key steps to producing the amazing flavor in our pure 100% cacao. By contrast, industry standard fermentation can be as little as 1-2 days, resulting in poor flavor development of the cacao.

Cacao Drying

Just as important as the fermentation is the steps immediately following.

The fermentation level is assessed for completion with a cut test, in which fifty beans are randomly sampled from a lot, and cut in half with a knife. The number of under fermented, partially fermented, and well fermented cacao beans are counted, to ensure the fermentation rate meets specifications. 

Once fermentation is complete, the cacao needs to be dried to stop the fermentation process. Our cacao is dried on elevated drying beds in greenhouses or direct sunshine. By contrast, industry standard is to use carbon intensive gas powered dryers, or to use tarps laid on the ground, which doesn’t allow for even airflow around the beans, risks contamination with rocks and dirt, and energetically symbolizes the cacao is of little worth.

Drying needs to proceed at a certain rate so excess acetic acid does not get locked into the cacao beans, which produce a high level of astringency in the finished chocolate. Target moisture level is approximately 7%, which ensures the dried cacao beans do not break in transport.

Hand Sorting & Blending

Once drying is complete, our cacao is hand sorted to remove any cacao not meeting final quality standards. Any secondary or tertiary grade cacao is sold to the local markets, and even cacao that falls off the drying beds is swept up and sold along with rocks and dirt to less discerning buyers, who bulk up cacao orders with up to 10% non cacao material. Our cacao of course is only pure cacao and has no contaminants.

As the fermentation process has so many variables, there is a naturally occurring variation in fermentation rate and the range we shoot for is 70-90% well fermented. To achieve this range, it is common to blend lots of cacao falling outside this range. For example a lot which is 90% well fermented could be blended with a lot which is 60% well fermented to achieve an overall rate of 75% well fermented in each bag of cacao. This blending process helps us achieve more uniform flavor across each 130lb sack of cacao.

Frequently Asked Questions

Why is fermentation the most important step in cacao processing?
Fermentation is where the flavor of chocolate is created. Without proper fermentation, even the best cacao beans will taste flat and astringent. During fermentation, the sugary white pulp surrounding raw cacao beans is digested by yeast and bacteria, producing the chemical precursors to hundreds of flavor compound developing during roasting. Industry-standard fermentation is often just 1–2 days — far too short for full flavor development. Our partners ferment for 5-8 days depending on the cacao and ambient conditions.

How does cacao fermentation work?
Fermentation happens in two stages in wooden boxes (approximately 3 feet per side, holding around 500 lbs of wet cacao). First, anaerobic yeasts digest the sugars in the cacao pulp and produce ethanol. Second, acetic acid bacteria — which require oxygen — digest the ethanol and produce heat and acidity driving further flavor development. The boxes are rotated at least twice to introduce oxygen and control temperature, which is monitored with a probe. A properly conducted fermentation reaches approximately 124°F — the same temperature as a hot shower.

What is a cut test in cacao quality control?
A cut test is the standard method for assessing fermentation completion. Fifty cacao beans are randomly sampled from a lot and cut in half. The cross-sections are inspected and counted: well-fermented beans show a brown, loosely structured interior, while under-fermented beans appear purple and tightly packed. The ratio indicates whether fermentation is complete before drying begins.

How does Ora Cacao ensure consistent quality across lots?
After fermentation and sun-drying on elevated beds (never on tarps or in gas-powered dryers), each lot is hand-sorted to remove anything below final quality standards. To manage natural variation in fermentation rates — target range is 70–90% well-fermented per lot — our partners blend lots strategically to achieve a uniform rate across every 130lb sack. This blending achieves consistent flavor without sacrificing the natural variation making each origin distinct. Every year's harvest is slightly different, and at Ora Cacao we adjust roast profiles for each incoming lot.

Keep Exploring

  • Regenerative and Organic Cacao Principles

  • How Purchasing Wet Cacao Improves Livelihoods

  • Why Direct Trade is Better Than Fair Trade