The pulp surrounding the cacao bean transforms into alcohol during fermentation. This conversion is caused by the yeasts in the air and by the heat produced by the pile and the alcohol is then turned into lactic or acetic acid. The fermentation of cacao beans is crucial to the production of quality cocoa. Fermentation brings out the chocolate flavor that you’re familiar with. Before fermentation cacao beans have a very bitter taste and without fermentation, the rich chocolate flavor wouldn’t exist. Fermentation techniques vary depending on the region and the grower. Some prefer to lay them out in baskets while others place the cacao beans in heaps. But the basic process they follow is the same.