| Specification |
Details |
| Scientific Name |
Theobroma cacao |
| Common Name |
Cocoa Beans |
| Appearance |
Oval or almond-shaped pods with a hard outer shell |
| Color |
Brown or purple with a white to purple hue inside the pod |
| Size |
20-30 cm in length, 10-12 cm in width (for pods) |
| Weight |
Typically 0.5 to 1 kg per pod |
| Pod Shape |
Oval or elongated with a tough outer husk |
| Bean Size |
2-3 cm in length, flat and elongated shape |
| Beans per Pod |
20-50 cocoa beans per pod |
| Color of Beans |
Pale white to light purple, turning brown as they ferment |
| Smell |
Aromatic with a slightly bitter, earthy scent |
| Taste |
Initially bitter with a complex flavor profile, slightly acidic |
| Harvesting Time |
Typically harvested twice a year, during the wet season |
| Processing |
Beans undergo fermentation, drying, roasting, and sometimes grinding |
| Storage |
Dry, cool, and well-ventilated conditions to preserve quality |
