About the product" We travel to farms all over Vietnam and purchase carefully selected cocoa beans from Ba Ria Vung Tau and Ben Tre. These cacao beans are purchased directly from farms through fair trade, and imported and sold directly to Japan without intermediaries. "About purchasing" I believe that the factors that affect the flavor of cacao beans are variety, soil, weather, cultivation method, fermentation and drying, storage and transportation, but the most important of these is the fermentation process. It can be said to be the most important factor that determines the aroma and flavor of chocolate and cocoa.
Supplier: Agricultural products, primarily specializing in cocoa, rubber, cashew and coffee beans, cocoa Services: Exporter, logistics, transportation and distribution
These Colombian cocoa beans are known for their fine aroma and superior quality. Carefully sourced and selected, they offer a robust base for premium chocolate production, with a rich, full-bodied cacao flavor.
Physical-Chemical Properties: Rich in fat content, providing an ideal base for high-quality chocolate.
Organoleptic Qualities: The beans offer a rich, intense cocoa flavor with a natural, fine aroma.
Safety and Quality: Free from GMOs and gluten, and certified free of pesticide residues.
CACAO.
Beans
Nicaragua and Honduras
Fine flavor, single origin and single estate
Fairtrade, Organic Europe & Canada, NOP USA, Biosuisse, Kosher
Input in processing available on limited scale.
We are exporter of best quality Cocoa Beans from Africa.
Cocoa beans, the seeds of the Theobroma cacao tree, are the primary ingredient in chocolate production. Grown mainly in tropical regions near the equator, including countries like Ivory Coast, Ghana, and Ecuador, cocoa trees flourish in warm, humid environments.
moisture content 8% Max Bean Count: 89.9 to 99beans/kg Broken beans / defective: 0.7% - 0.8% maximum Fat Content: 46.92% Theobromine:1.2% Max Admixture : Thorough Certificate of Analysis is Available upon Request . Shelf Life : 20-30 months.
Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production. Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market. Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
Our organic criollo cacao beans are a unique variety grown in the amazon region of Peru. Criollo cacao beans are known for their higher nutritional content and wonderful taste and aroma.
Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients. Our Raw Criollo Cacao Nibs are a great alternative to cacao beans, as they are de-husked and in a smaller, much easier to consume form factor. They can be consumed as a snack on their own, but can also add a lovely cacao flavour to cereals, snacks, and other preparations.
Our beans start off in pods that are treated exclusively with organic fertilizers that are produced on site using as prime ingredient the slime that encapsulates the beans inside the pod, they are fermented to perfection using a new technique invented by our Agro specialist that carefully controls the levels of astringency and acidity on the beans, after that they are placed in large concrete surfaces ( Tendales ) to sundry until they are ready for the roasting process which is done paying close attention that the beans are not exposed to direct flame, there as preserving the natural rich flavors and not smoking the bean.
Finally, after a selection process, they are stored in sacks of up to 70 Kg and staked in piles no higher than 8 units in order to preserve the integrity of the produce. Thus producing 33.07 Tons of fine grade cacao beans
