Roasted cocoa bean
Premium Roasted Cocoa Beans
Carefully selected and precision-roasted cocoa beans (Theobroma cacao) deliver exceptional flavor complexity and aromatic depth. These beans undergo a meticulous roasting process at precisely controlled temperatures between 275°F (135°C) and 250°F (120°C), optimizing the development of rich chocolate notes while preserving beneficial compounds.
Each batch exhibits distinctive flavor characteristics, from bright fruity notes in lighter roasts to deep, complex undertones in darker profiles. The beans showcase a uniform mahogany color, smooth surface texture, and characteristic split indicating optimal roast development.
Processing includes precise temperature control, careful monitoring of both first and second crack phases, and controlled cooling to ensure peak flavor development and maximum retention of beneficial compounds.
Guarantee Safe Checkout
Roasted cocoa bean
Technical Specifications
Physical Properties:
- Bean size: 1.1-1.3 cm length
- Moisture content: 6-7%
- Roast temperature range: 250-275°F (120-135°C)
- Roast time: 20-25 minutes total
Quality Markers:
- Uniform color development
- Clean break pattern
- Characteristic aroma compounds present
- Moisture stability verified
Processing Parameters:
- First crack completion: 10-12 minutes
- Second crack initiation: 15-17 minutes
- Cooling period: 15-20 minutes
- Final temperature: Below 85°F (29°C)
Usage Guidelines
Storage Requirements:
- Store in airtight container
- Maintain 65-70°F (18-21°C)
- Keep humidity below 50%
- Avoid direct sunlight
- Use within 12 months of roasting
Processing Tips:
- Crack beans before grinding
- Remove outer shell completely
- Grind to desired consistency
- Monitor temperature during processing
- Clean equipment thoroughly between batches
Quality Control:
- Check for uniform color
- Verify proper crack development
- Assess aroma profile
- Monitor moisture content
- Evaluate flavor development
Nutritional and Flavor Benefits
These premium roasted cocoa beans offer exceptional nutritional value and complex flavor profiles:
Nutritional Components:
- Rich in flavonoids and polyphenols
- High antioxidant content (ORAC value >40,000 μmol TE/100g)
- Contains essential minerals including magnesium, iron, and zinc
- Natural source of dietary fiber
- Provides beneficial fatty acids
Flavor Characteristics:
- Primary notes: Deep chocolate, subtle caramel
- Secondary notes: Fruit undertones, slight nuttiness
- Finish: Long-lasting, complex chocolate notes
- Mouthfeel: Smooth, rich texture
Health Benefits:
- Supports cardiovascular health through flavonoid content
- Provides anti-inflammatory compounds
- Contains mood-enhancing compounds
- Offers natural energy support
- Supports cognitive function
Cultural Heritage and Tradition
Cocoa beans hold deep cultural significance across centuries of human history. Ancient Mesoamerican civilizations, particularly the Aztecs and Mayans, valued cocoa beans as currency and used them in sacred rituals. The beans were so precious that they were often stored in royal treasuries alongside gold.
The Spanish introduction of cocoa to Europe in the 16th century transformed it into a luxury commodity, leading to the development of various processing techniques and the establishment of chocolate houses across European capitals. These establishments became centers of social and political discourse, particularly in cities like London and Paris.
Modern cocoa cultivation spans multiple continents, with distinct regional variations in processing methods and flavor profiles. Primary growing regions include West Africa, South America, and Southeast Asia, each contributing unique characteristics to their cocoa production.
