Cocoa beans, raw, fermented / Grãos de cacau fermentados, 100g

Do you like a delicious, full cocoa taste? Then try these fermented cocoa beans.
How is the cocoa bean fermented?
What sounds complicated actually means that the fresh, wet cocoa beans are left to ferment for about a week. In the tropical heat, a biochemical fermentation process begins immediately. The pulp still attached to the beans liquefies and flows downwards.
In the fermentation process, the aromatic substances or their precursors are formed, from which the actual cocoa aroma develops during later drying and roasting. During fermentation, the beans soak up a lot of liquid from the moist pulp.