AbstractCocoa fermentation is a multifaceted and essential biological process that directly influences the sensory quality and commercial value of the final product. This process involves a dynamic succession of microbial communities, mainly yeasts, lactic acid bacteria, and acetic acid bacteria, which transform the cocoa pulp and generate precursor compounds responsible for flavor and aroma. In the Dominican Republic, traditional fermentation is performed artisanally, with limitations in controlling critical variables such as temperature, pH, and time, resulting in high variability in cocoa quality and limiting its competitiveness in increasingly demanding international markets.This study proposes optimizing the fermentation process of Dominican cocoa by integrating electromagnetic fields (EMF) and native microbial strains selected for their efficiency in pulp degradation and production of aromatic metabolites. Electromagnetic fields serve as an emerging technology capable of modulating microbial metabolic activity, accelerating fermentation, and enhancing the release of key aromatic compounds. Simultaneously, inoculation with indigenous microorganisms ensures the preservation of the unique organoleptic characteristics of Dominican cocoa, contributing to process uniformity and reproducibility.Controlled trials comparing traditional fermentation with EMF-assisted fermentation combined with microbial inoculation demonstrated that the integrated treatments exhibited greater uniformity in fermentative parameters, a significant acceleration of the process, and an improved aromatic profile, evidenced by increased concentrations of desirable volatile compounds and enhanced sensory acceptance. These findings position the integration of EMF and native microorganisms as an innovative, efficient, and sustainable technological alternative for the Dominican cocoa industry, with potential to strengthen its competitiveness and contribute to the sector’s sustainable development.