RAW CACAO BEANS

Hispaniola beans are fermented for 3 to 7 days before being sun dried. Fermentation enhances the subtle flavors of the cocoa beans, making them an ideal choice for fine and craft chocolate making. Ghana Good Fermented Main Crop is the chief agricultural export of Ghana Ivory Coast Good Fermented cocoa is supplied by numerous smallholder farmers growing Theobroma cacao trees in low altitude regions with constant humidity and good soil Trinidad Grade 1 are some of the world’s highest-grade, most flavorsome cocoa beans having a rich chocolate flavor. Subtle secondary notes create an unforgettable taste Uganda One Traditional cocoa is processed fresh in the harvesting centers, enhancing the overall quality. The cocoa beans are exceptional with an intense, yet versatile character which guarantees a distinctive, high-quality chocolate.