Cocoa Beans

The cocoa beans also contain the nervous central excitatory substance such as caffeine and tannin, which has a great relationship with the color, aroma and taste of chocolate.

Melting point of cocoa butter is close to the body's temperature, has the characteristics of the melt in your mouth, keep a certain hardness at room temperature, and has a unique cocoa aroma, has a high nutritional value, is not easy oxidation, is the main raw material of making chocolate


Bean counts: <100grain/g
Moisture: <7%
Moudy/broken bean: <4%
Slaty beans: <4%
FFA: 1%

Minimum Order: 1 tons

Click to Enlarge