Cocoa beans

Cocoa beans
Special cocoa beans with higher quality, traceability by QR Code, IG Sul da Bahia standard and certification, with minimum specifications:
· Maximum humidity of 8%;
· Natural aroma free of foreign odors;
· Free of foreign matter;
· Minimum fermentation of 65% (of totally brown almonds);
· Maximum 15% sub-fermentation
· Maximum defects of 3% for internal mould, insects, sprouted, flattened (combined) and maximum 1% for slate.

Chocolate (Intense 65% pure; Intense 65% with Nibs; Intense 65% with inclusions).

Sul da Bahia Cocoa is favored by the region's climate and soil conditions. In addition, Sul da Bahia cocoa is linked to a conservationist culture, a peculiar mode of production and processing, its special cultivation and a wealth of associated ethno-botanical knowledge.

Today, Sul da Bahia cocoa is recognized as a special product with sensory notes of spices, dried fruit and citrus, attested to by national and international experts and chocolatiers.

DETAILS ON PRODUCTION CAPACITY, SEASONALITY AND OTHER CHARACTERISTICS:

Superior cocoa capacity: 250 tons per year.
Seasonality: 2 harvests, production 8 months of the year, 4 months interval.

Chocolate capacity: 1 ton per month, but expandable to up to 5 tons per month.
Seasonality: None, produced 12 months a year.