| Property |
Specification |
| Product Name |
Cocoa Beans (Theobroma cacao) |
| Appearance |
Oval-shaped, rough outer shell, and a smooth inner nib |
| Color |
Brown to purple outer shell, dark brown or reddish-brown inner nib |
| Odor |
Rich, earthy, chocolatey aroma |
| Texture |
Firm and dense outer shell, smooth and crunchy nibs |
| Flavor |
Bitter, slightly nutty, with chocolatey and astringent notes |
| Size |
Typically 2.5–3.5 cm in length |
| Moisture Content |
7% – 8% |
| Storage Temperature |
Cool, dry place, ideally 10–20°C |
| Shelf Life |
12–24 months (depending on storage conditions) |
| Packaging |
Jute bags, vacuum-sealed or moisture-resistant containers |
| Defects |
Free from mold, broken beans, and foreign materials |
| Fat Content |
50% – 55% (depending on bean type and processing) |
| Caffeine Content |
0.1% – 0.5% |
| Contaminants |
Free from foreign materials, pesticides, and additives |
