Overview

• Field sampling in Santander, Huila and Antioquia mapped temperature, pH and native microbial dynamics that correlate with distinct flavor outcomes in spontaneous ferments.
• Sequencing and metabolic analysis identified nine key microbial species whose combined activity predicts floral, fruity and citrus notes in fine-flavor cocoa.
• Lab fermentations of sterile cocoa beans using the defined community reproduced target aroma compounds and delivered reduced bitterness compared with uncontrolled processes.
• The study, published today in Nature Microbiology, proposes that starter cultures could standardize and expand flavor control in chocolate production, mirroring advances in beer and cheese.
• Researchers highlight that validating the defined cultures at farm scale, securing farmer uptake and addressing socio-environmental challenges remain critical next steps.