What is the name of the process in which cacao beans are dried after fermentation?

The process in which cacao beans are dried after fermentation is called cacao bean drying.

After cacao pods are harvested and opened, the wet beans are usually fermented for several days in boxes, heaps, or baskets. Fermentation develops important flavor precursors and helps remove the pulp surrounding the beans. The beans are then spread in thin layers and dried, commonly in the sun, until their moisture content is low enough for storage and transport.

Drying is more than simple preservation. If beans are dried too quickly, unwanted acidity and harsh flavors can remain. If they stay wet too long, mold and other defects may develop. Producers turn the beans during drying so they dry more evenly.

The dried beans are later cleaned, roasted, cracked, and winnowed before being processed into cocoa nibs and cocoa mass. Drying takes place before roasting, so it is not the same as the roasting step that creates many of chocolate’s final aromas.