23/05/2026
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Fermentation is the defining step that transforms raw, bitter, and astringent cacao seeds into the flavor-rich cacao beans used for Mang Tableya. Without it, chocolate cannot develop its characteristic taste or aroma. Hereโs why it is very important in the making of MANG Tableya.
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๐ฅ๐๐ฏ๐จ๐ซ ๐๐ง๐ ๐๐ซ๐จ๐ฆ๐ ๐๐๐ฏ๐๐ฅ๐จ๐ฉ๐ฆ๐๐ง๐ญ
Naturally occurring yeasts and bacteria consume the sugary pulp surrounding the seeds, generating heat and organic acids (amino acids and peptides). These are the critical chemical โprecursorsโ that interact later during subsequent roasting to create that deep, rich, complex chocolate flavors. Without fermentation, beans have an unpalatable, soapy, and raw taste.
๐๐๐๐ฎ๐๐ญ๐ข๐จ๐ง ๐จ๐ ๐๐ข๐ญ๐ญ๐๐ซ๐ง๐๐ฌ๐ฌ ๐๐ง๐ ๐๐ฌ๐ญ๐ซ๐ข๐ง๐ ๐๐ง๐๐ฒ
Unfermented cacao contains high levels of tannins, which cause an unpleasant, harsh taste. Fermentation breaks down these polyphenols, drastically softening the bitterness. This mellows the seeds and allows fruity, nutty, and floral notes to emerge; a much more palatable and smooth profile.
๐๐ฎ๐ข๐ฅ๐๐ข๐ง๐ ๐ญ๐ก๐ ๐๐ข๐ ๐ก๐ญ ๐๐๐๐ง ๐๐ญ๐ซ๐ฎ๐๐ญ๐ฎ๐ซ๐ (โ๐๐๐๐ญ๐ก ๐จ๐ ๐ญ๐ก๐ ๐๐๐๐โ)
The heat 45ยฐC to 50ยฐC and organic acids produced by microbes during fermentation pe*****te and kill the seedโs embryo. This stops the seed from germinating and triggers internal biochemical changes that allow the desired chocolate characteristics to occur.
๐๐จ๐ฅ๐จ๐ซ ๐๐ซ๐๐ง๐ฌ๐๐จ๐ซ๐ฆ๐๐ญ๐ข๐จ๐ง
Unfermented cacao beans have a slaty grey or bright purple color. Fermentation oxidizes these compounds, turning the beans into the rich, deep brown associated with quality chocolate.
๐๐ฆ๐ฉ๐ซ๐จ๐ฏ๐๐ฆ๐๐ง๐ญ ๐จ๐ ๐๐ก๐๐ฅ๐ ๐๐ข๐๐ ๐๐ง๐ ๐๐ฎ๐๐ฅ๐ข๐ญ๐ฒ
Fermentation significantly extends the shelf life of cacao beans by altering its physical-chemical makeup to resist mold and spoilage. When properly dried afterward, the resulting stable moisture content and acidic pH protect the beans for up to 3 years.
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Nasipit Cacao Farmers Ventures Association
