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Alcoholic drinks from Puerto Escondido, lower Ulúa Valley, Honduras
Cacao residues in pottery from Puerto Escondido, Honduras, show cacao drinks were served there by about 1100 BCE. The excavators argue the first drink was a weak wine made by letting the sweet pulp around the seeds ferment on its own, before chocolate was made from the seeds. The steps here are a reconstruction; the pulp numbers come from modern cocoa fermentations.
| Cacao pulp with the seeds, scooped from ripe pods | Nothing else is known to have been added; the recipe is a reconstruction[henderson2007] |
| No honey and no chile pepper | Markers of both were absent in four samples tested by GC-MS from the Chotepe phase at Puerto Escondido[henderson2007] |
| Starter | spontaneous |
What changes: Starting material: the sweet pulp around the cacao seeds
Output: pulp and seeds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cacao residues in pottery from Puerto Escondido, Honduras, show cacao drinks were served there by about 1100 BCE. The excavators argue the first drink was a weak wine made by letting the sweet pulp around the seeds ferment on its own, before chocolate was made from the seeds. The steps here are a reconstruction; the pulp numbers come from modern cocoa fermentations. Hanseniaspora thailandica early and Saccharomyces cerevisiae later, as in modern spontaneous cocoa pulp fermentations and Lactobacillus fermentum, the main lactic bacterium of modern cocoa pulp do most of the fermenting.
The drink was made from the sugary pulp, not the bitter seeds that became chocolate. It would have fermented on its own within a day or two, like the pulp in a modern cocoa heap, with no malting or starter.
In modern cocoa pulp fermentations the pH starts at 3.3–3.8 and ends at 4.4. Alcohol cannot be detected in pottery of these dates, so the strength of the ancient drink is unknown.
Every number is labelled with how it is known. How this atlas is made
At Puerto Escondido in the lower Ulúa Valley, Honduras, 11 of 13 sherds tested positive or borderline positive for cacao (theobromine). The earliest is a spouted bottle from late in the Ocotillo phase, after about 1150 BCE, and cacao use there is documented from at least 1100 BCE. Chemistry alone cannot tell a pulp drink from a seed drink, so the pulp-wine reading is the excavators' argument. At the Olmec capital San Lorenzo, theobromine residues show a liquid cacao product in use between 1800 and 1000 BCE, but whether it was chocolate or a beer fermented from the pulp could not be decided in 2011.
