Researchers led by Prof. David Salt have made a key discovery in how microbes affect the fermentation of cocoa beans. By analyzing beans from three Colombian regions, they found that the presence of certain microbes leads to unique flavor profiles in chocolate.
Distinct Microbes Create Unique Tastes
Beans from Santander and Huila developed fruity and floral flavors during fermentation, while beans from Antioquia did not, due to different microbes at work. The team identified nine specific microbes that combine to produce citrus, fruit, and floral notes.
New Potential for Cocoa Farming and Chocolate
When sterile beans were fermented with this microbial mix, the chocolate produced had richer flavors, less bitterness, and smoother texture. Prof. Salt suggests that encouraging these microbes in cocoa farming could help produce higher quality beans more reliably, lower costs, and inspire new chocolate flavors—unlocking fresh possibilities for the industry.
