Pre-washing cocoa beans before drying

Hello,

Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor?

The only information I have, from a document written by Smilja Lambert of Mars, Inc. about Vietnam cocoa, states that soaking is supposed to reduce acidity, increase brown beans and improve chocolate flavor.

I’m working with a farmer who is trying to improve the flavor of his beans. He currently soaks the pre-fermented beans (approx. 10kg at a time) in water for 15 minutes before gently washing the pulp off with his hands and spreading out to dry. The document recommends 2 hours soaking time (volume not specified), but he’s concerned the long soak time will add too much moisture back into his beans. He’d like to know how soaking/washing improves flavor, so he can quality control his beans more efficiently.

Any information will be helpful.

Thank you,

Teresa