Cocoa Bean · 나이지리아

Residue 1% (75 micron 200 mesh sieve) Color Brown- Reddish brown Flavor Chocolate pH Natural 5.6- 6.2 (low acid) Alkalized 6.5-7.2 Residual Butter Content 10-12% Moisture 5.0% max Fineness 99-99.75% Appearance Fine powder, absence of lumps Odor Typical of cocoa; absence of any off aroma Shell content 1.75 max (shell in nib after winnowing)