High quality cocoa beans - cocoa beans - chocolate beans of the best quality

We are suppliers of the highest quality American cocoa beans and are looking for serious buyers who want our products, please contact us for more details.

Theobroma cacao beans are the dried, fully fermented seeds of the cacao tree, a small evergreen tree native to the deep tropical regions of Central and South America. Cocoa beans are the main ingredient in the production of chocolate and cocoa-related products. Here are some key points to know about cocoa beans: Theobroma cacao: Theobroma cacao tree, commonly known as the cacao tree, produces large pods that contain seeds or beans. These beans are surrounded by pulp and are the source of cocoa products. Cocoa Bean Harvest: Cocoa beans containing cocoa beans are grown directly on the trunks or larger branches of the cocoa tree. The pods are harvested when ripe, usually by hand using a machete or other tool. Fermentation: After harvesting, the beans are removed from the pods and placed in piles or containers for fermentation. Fermentation is a key step in developing the flavor of cocoa beans. It usually takes several days and involves a microbial process that transforms the green beans. Drying: After fermentation, the beans are spread out in the sun to dry or use artificial drying methods. Proper drying is essential to prevent mold and ensure the quality of your coffee beans. Roasting: After drying, the cocoa beans are roasted to develop flavor and aroma. Roasting also helps remove residual moisture and enhances the chocolate flavor of the coffee beans. Winnowing: Roasted cocoa beans undergo a process called winnowing, in which the husk (husk) is removed, leaving the nibs. Cocoa nibs are the essence of cocoa beans and contain cocoa solids and cocoa butter. Grinding: The cocoa nibs are ground into a paste called liquor. Chocolate liquor can be further processed to separate cocoa solids from cocoa butter, producing cocoa powder and cocoa butter. Chocolate production: Chocolate is produced by mixing chocolate liquor with sugar and, in the case of milk chocolate, milk solids. The mixture is conched (a conching process) and then tempered to achieve the desired texture and shine.