Otec concept international Ltd

Specification for Raw Cocoa Beans

1. Quality Standards:
• Moisture Content: 6-8% maximum to prevent mold growth.
• Bean Count: Typically 95-105 beans per 100 grams for premium-grade beans.
• Fermentation: Fully fermented (minimum 5-7 days) for optimal flavor, with a minimum of 80% well-fermented beans.
• Foreign Matter: Maximum 2%, free from contaminants such as stones, shells, and other debris.
2. Physical Appearance:
• Uniform, medium to large beans with a smooth outer shell, free of damage, mold, or insect infestation.
• Color: Brown to dark brown, indicative of good fermentation.
3. Aroma and Flavor:
• Strong, rich cocoa aroma with no musty or off odors, reflecting proper fermentation and drying.
• Flavor: Bitter and slightly acidic, suitable for high-quality chocolate production.
4. Packaging:
• Typically packed in 60-65 kg jute or burlap bags, allowing air circulation to maintain bean quality.
• Bags should be labeled with origin, batch number, and harvest date for traceability.
5. Storage and Handling:
• Stored in a cool, dry place away from direct sunlight and moisture to maintain quality.
• Transported in well-ventilated conditions to prevent spoilage.
6. Intended Use:
• Ideal for chocolate production, cocoa powder, cocoa butter, and other cocoa-derived products.

This specification is suitable for international buyers looking for high-quality raw cocoa beans with consistent flavor, quality, and adherence to industry standards.