We experimented with the use of washing as a pre-drying treatment in the processing of fermented cocoa beans. We observed significant improvements in the colour, storage and processing of the dried beans. However, we did not perform chemical analysis to determine whether there are major differences between washed and unwashed beans. There is virtually no formal literature related to the washing of cocoa beans during processing.
The opinion of other experts will be extremely helpful to us.
It is not common in Trinidad and Tobago to wash beans after fermentation and before drying.
Washing of cocoa beans after fermentation is not traditionally practiced in Nigeria. I doubt if you can find substantive literature on the chemical composition that will explain the observation you made (i.e that it improved the quality of the bean). I suggest that you analyze the chemical composition of the washed beans and compare it with the chemical composition of the unwashed beans given similar treatments (except for washing). Cocoa fermentation and drying goes with a lot of chemical changes in the bean. Try to check the changes in phenols, carbohydrates and proteins in addition to theobromine. The analysis will explain the chemical changes that occurred as a result of washing the beans.
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