Cocoa fermentation is, at its core, a microbial process. In this project, Sanbiotec isolated and characterized microbial strains present in spontaneous fermentations with the goal of optimizing the process. The selection of these strains allowed for improved aroma and flavor profiles of the beans, enhancing their sensory quality and adding value to the final product. This approach provided a valuable tool for artisanal producers seeking to improve the quality of their batches without compromising the essence of the traditional process.
