Overview

• Published August 18 in Nature Microbiology, the University of Nottingham–led study shows cocoa flavor tracks with pH and temperature dynamics alongside the microbes present during fermentation.
• On-farm sampling in three Colombian regions (Santander, Huila, Antioquia) linked distinct microbial communities—especially the yeasts Torulaspora and Saccharomyces—to finer flavor attributes.
• Researchers assembled a defined nine-member community (five bacteria and four fungi) and used it to ferment sterile beans under controlled conditions, reproducing chemical profiles associated with premium cocoa.
• A trained sensory panel at the Cocoa Research Center rated the lab-made cocoa liquors as similar to fine-flavor reference beans from Madagascar and to high-performing batches from Santander and Huila.
• The team frames the work as a foundation for microbial starter cultures to deliver consistent flavors, while experts caution that recipes may vary by region and that widespread adoption could favor large manufacturers over smallholders.