COCOA TYPES
— FORASTERO —
Over 80% of world production
slightly acidic or sour aroma
Grown in West Africa,
Ecuador and Brazil
— CRIOLLO —
Between 1-5% of world production
Aroma delicately perfumed, fine taste
Grown in Venezuela, Mexico,
Colombia, Cameroon and
Madagascar
— TRINITARIO —
Between 10-20% of world production
Hybridization of Forastero and Criollo
Very slightly acidic aroma
Grown in South America and
Caribbean
COCOA BEAN SPECIFICATIONS
— GOOD FERMENTED MAIN CROP —
Max. 100 beans per 100 grams
Max. 5% Defective (mouldy/insect-damaged)
Max. 5% Slaty
Max. 3.5% Cocoa Related Matter (Broken/ Fragments/ Clusters/ Shell)
Max. 1.5% Sievings
Max. 1.5% Flat Beans
Max. 0.75% Foreign Matter
— FAIR FERMENTED MAIN CROP —
Max. 100 beans per 100 grams
Max. 10% Defective (mouldy/insect-damaged)
Max. 10% Slaty
Max. 3.5% Cocoa Related Matter (Broken/ Fragments/ Clusters/ Shell)
Max. 1.5% Sievings
Max. 1.5% Flat Beans
Max. 0.75% Foreign Matter
— FAIR AVERAGE QUALITY —
Max. 100 beans per 100 grams
Quality Specifications to be defined
ORIGINS
The cocoa tree grows naturally in humid and tropical regions around the equator, ideally at a temperature of at least 20°
and at an altitude ranging from 0 to 1250 meters maximum.
OUR ANCHOR POINTS:
