Overview

• University of Nottingham researchers tracked fermentation at three Colombian farms to link microbial shifts, acidity and heat with flavor outcomes.
• A curated nine‑microbe community was used to ferment sterilized beans in the lab, reproducing fine‑flavor chemical and sensory profiles.
• Blind sensory panels scored the lab liquors and those from Santander and Huila as fine‑flavor, while Antioquia samples aligned with bulk cocoa.
• Fungal genera including Torulaspora and Saccharomyces were strongly associated with fruity, floral and caramel notes identified in tastings.
• The team proposes starter cultures for controlled fermentations, with experts cautioning about regional generalizability and who benefits, as industry explores novel and even cocoa‑free flavor applications.