Everything that I have read on the fermentation process for wet cocoa beans indicates that the liquid be allowed to drain off. The fermentation boxes have slits and the heaps on banana leaves allow the liquid to run off. When you make a mash for fermentating grain, the liquid is not drained and the grain ferments OK. Some of the old Japanese here [ed: the big island of Hawaii] will actually add water to a tub of beans and allow fermentation to occur. They don't seem to feel that it affects the beans and provides a better fermentation. Any thoughts on the correct method of fermentation and whether the liquid helps or hinders the process?
clay - http://www.thechocolatelife.com/clay/
updated by @clay: 04/10/15 06:05:16PM