Cocoa Beans

Cocoa Beans are the dried and fully fermented seeds of the cacao tree, primarily used to produce chocolate, cocoa powder, and cocoa butter. These beans are known for their rich, deep aroma and distinctive bitter-sweet flavor that forms the foundation of chocolate products. Carefully harvested and processed, cocoa beans retain their natural qualities, offering both taste and nutritional value. They contain essential minerals such as magnesium, iron, and potassium, along with natural antioxidants that support overall well-being. Ideal for chocolatiers, bakers, and food manufacturers, these beans provide a premium base for creating high-quality chocolate and confectionery items.

Specifications:

• Product Type: Dried and fermented cocoa beans

• Moisture Content: Maximum 7.5%

• Purity: 99% minimum, free from foreign matter

• Bean Count: 90–110 beans per 100 grams

• Fat Content: 45–55% (varies by batch)

• Flavor Profile: Rich, earthy, and slightly bitter with natural cocoa notes

• Usage: Chocolate production, cocoa powder, cosmetics, and beverages

• Shelf Life: Up to 24 months under proper storage conditions

• Storage: Cool, dry place away from direct sunlight and moisture

These high-quality cocoa beans ensure consistent performance in processing, enhancing the flavor, texture, and aroma of finished products. Suitable for both industrial applications and artisanal production, they offer versatility and superior results in a variety of chocolate-based creations.