| Product Name |
Cocoa Beans |
| Variety |
Criollo, Forastero, Trinitario (common varieties) |
| Origin |
Typically grown in tropical regions: West Africa, South America, Southeast Asia |
| Appearance |
Small, oval-shaped beans with a rough, wrinkled surface |
| Color |
Dark brown to purple in raw form |
| Aroma |
Rich, chocolatey scent with nutty undertones |
| Taste |
Bitter initially, with a complex flavor profile ranging from fruity to earthy notes |
| Moisture Content |
Typically around 7-8% |
| Fat Content |
About 50-55% cocoa butter content |
| Processing Method |
Harvested, fermented, dried, and roasted |
| Fermentation Period |
Usually 5-7 days, varies based on variety and region |
| Drying Method |
Sun-dried or artificially dried |
| Roasting Temperature |
Typically roasted at temperatures between 120°C to 150°C |
| Packaging |
Usually packed in jute bags or vacuum-sealed packages |
| Shelf Life |
Approximately 1 to 2 years if stored properly |
| Common Uses |
Chocolate production, cocoa powder, cocoa butter |
| Certification |
May be certified organic, fair trade, or sustainably sourced |
