The fermentation of ancestral Criollo cacao requires a significantly shorter timeline, typically lasting only 2 to 3 days (48 to 72 hours). Because Criollo beans have a lower pulp-to-bean ratio and less initial sugar content, the initial anaerobic phase progresses rapidly. 

The beans are typically placed in smaller, shallow wooden sweatboxes, we chose Apamate wood—often lined with clean banana leaves to preserve native microflora. To prevent excessive heat buildup we also drain the juice that fermentation produces. 

Turning the bean mass is initiated much earlier, often within the first 24 hours, to transition quickly into the aerobic phase and prevent the overproduction of harsh acetic acid.

Strict temperature monitoring is the most critical specification for Criollo fermentation. While bulk cacaos are pushed to 50°C or higher, Criollo fermentation must be tightly managed to peak between 42°C and 45°C. 

Exceeding 45°C risks degrading the delicate, volatile aromatic compounds—such as the fine floral and nutty notes—and can lead to over-fermentation. 

Because the bean's cotyledon is white or pale pink rather than deep purple, workers judge completion not by a dramatic color change, but by a subtle plumping of the bean, the faint internal cracking of the cotyledon, and a mild, sweet, vinegar-like aroma rather than a sharp, pungent odor.

The post-fermentation cut test is the international standard visual quality assessment used to determine the exact fermentation degree and internal defects of a batch of cacao seeds. It serves as a vital tool for both producers looking to end a fermentation cycle and buyers establishing the commercial grade of a lot.

The procedure requires randomly sampling a statistically relevant cross-section of beans—typically 100 to 300 dried beans per lot. Each bean is cut clean in half longitudinally (lengthwise) through the center using a sharp blade or a dedicated guillotine testing board. The exposed internal faces of the cotyledons are then examined immediately under good light to classify their physical and chemical state

During the first 2 to 3 days of drying, the beans are kept under partial shade or exposed to direct sunlight only during the cooler morning and late afternoon hours. 

Workers rake and turn the beans every 1 to 2 hours to ensure absolute uniformity and prevent any localized mold formation. 

During the hottest midday hours, the beans are completely shaded or gathered into heaps. 

This slow, intermittent drying rhythm allows the remaining acetic acid to gently volatilize through the porous Criollo shell, neutralizing any residual harshness and sealing in the complex, fine-flavor precursors characteristic of ancestral lineages.

Moisture Meter

Criollo is one of the rarest and most delicate cacao varieties in the world, valued for its complex flavor profile and low bitterness.

 Proper moisture management during the post-fermentation drying process is crucial to protecting this harvest.

Cacao beans are highly hygroscopic. If the moisture content rises above 7.5%–8%, the beans become a breeding ground for mold and fungi during storage and transit.

Over-drying beans below 5% makes them brittle and strips away volatile aromatics, while retaining too much moisture encourages off-flavors (such as "smoky" or "musty" notes).

A moisture meter, alongside the traditional physical "cut test," ensures the entire bean is uniformly dry before bagging.

After 6 to 8 days of fermentation, beans are reduced from roughly 60% moisture to the target 6-8%. Using a digital moisture meter provides objective data, making it the industry standard for determining when the beans are stabilized and ready for roasting or export.

Because ancestral Criollo cacao has a thinner shell and highly volatile, delicate top notes, storage conditions must act as a protective shield against moisture reabsorption and environmental odors. 

Dried Criollo beans are packed exclusively in food-grade, weave-tight, non-treated jute or sisal bags. 

The weave must be tight enough to limit insect entry while allowing the beans to naturally "breathe."

For premium fine-flavor Criollo, it is highly recommended to line the jute bags with high-barrier hermetic inner liners. 

We never use plastic woven bags without hermetic properties, as they trap residual moisture, leading to condensation loops and rapid internal mold growth.