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Cocoa, coffee, vanilla and spices whose flavour comes from a fermentation step.
6 entries listed here.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Cocoa bean fermentation | West Africa | 7–14 days | up to 65 °C | 6.5 → 4.7 | |
| Coffee fermentation and processing | coffee belt worldwide | 8.9 days | 24–42 °C | ||
| Coffee wet-process (washed) fermentation | Coffee-growing regions worldwide, mainly for arabica | up to 5 days | 4–4.5 | ||
| Self-induced anaerobic fermentation (SIAF) of coffee | Brazil | ||||
| Vanilla curing | Madagascar, Réunion, Comoros, Mexico, Tahiti, Indonesia, Uganda, India | ||||
| White pepper retting | Indonesia | 7–14 days |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
specialty coffee (all lots ≥84 points); longer fermentation improved aroma, flavour, acidity and body
Also called sweating, Bourbon curing, Mexican curing.
cured vanilla beans
Safety: Mould if drying is uneven.
white pepper
Safety: Dirty water causes microbial contamination; off-odours.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
