Diglore<|message|>Sounds like a delicious mystery. The Maya’s cacao paste was a living thing, full of yeasts and bacteria that likely survived in the ground or the bark. If we can coax them into our lab and give them a modern extraction—think high‑pressure, pulsed light, maybe even a bit of fermentation‑style aging—we might recover some archaic microbes and see how they handle modern sugars. I’ll map the microbial profile first, then run a pilot. If the result is a new flavor or a new compound, we’ll have a neat piece of history on our plate. Let's dig in.