Pearson Cassanga Coffee & Cocoa Co

Cocoa beans from the Democratic Republic of Congo (DRC) are known for their unique and rich flavor profile, influenced by the country’s diverse climate and fertile soil. DRC cocoa is often characterized by:
 
            1.         Flavor Profile: DRC cocoa beans are known for their intense, bold flavors with fruity, floral, and nutty notes, creating a complex taste experience often prized by chocolate makers.
            2.         Quality and Sustainability: Many cocoa farms in the DRC emphasize sustainable and ethical practices, with a focus on organic methods and traditional fermentation processes to maintain high quality.
            3.         Fermentation and Drying Process: The beans are typically fermented for 5-7 days to enhance flavor and reduce bitterness, followed by sun-drying to achieve optimal moisture content, ensuring they are well-prepared for export and chocolate production.
            4.         Unique Terroir: Grown in the tropical rainforests and volcanic soil regions of the DRC, these beans carry a distinctive terroir that adds depth to their flavor, making them a sought-after choice in the premium cocoa market.