Roasted Cocoa Beans - Peru
Single-Origin Peruvian Cocoa Beans from Ucayali Region
These premium roasted cocoa beans originate from the pristine Amazon rainforest of Peru's Ucayali region, where optimal growing conditions and centuries of cultivation expertise produce beans with exceptional flavor complexity. Each batch undergoes careful fermentation and precise roasting to develop their characteristic red fruit notes while preserving the beans' natural nutritional profile.
The beans exhibit a profound bitter-sweet profile with distinctive red fruit undertones, characteristic of fine Peruvian cacao. Their complex flavor development results from controlled fermentation and precise roasting protocols that optimize both taste and nutritional preservation.
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Roasted Cocoa Beans - Peru
Product Specifications
Origin: Ucayali Region, Peru
Variety: Native Criollo-Trinitario hybrid
Fermentation: 5-7 days controlled process
Roast Level: Medium (250-275°F)
Moisture Content: <7%
Bean Size: 85% > 1.1g per bean
Flavor Notes: Red fruits, dark chocolate, subtle earthiness
Polyphenol Content: >5% by weight
Shell Content: <1.5%
Storage Life: 24 months when properly stored
Preparation and Storage Guidelines
Optimal Roasting Process:
- Preheat oven to 275°F (135°C)
- Arrange beans in single layer on baking sheet
- Initial roast: 5 minutes at 275°F
- Reduce temperature to 250°F
- Continue roasting: 20-25 minutes
- Cool completely before storage
Storage Requirements:
- Store in airtight container
- Maintain temperature below 65°F (18°C)
- Keep away from direct sunlight
- Avoid exposure to moisture
- Use within 24 months of roasting
Nutritional Benefits and Applications
These roasted cocoa beans offer exceptional versatility while delivering significant health benefits. Scientific studies have demonstrated their effectiveness in:
- Supporting weight management through improved metabolic function
- Enhancing gut health and microbiome diversity
- Providing anti-inflammatory compounds that remain active after roasting
- Delivering concentrated antioxidants and essential minerals
- Contributing to cardiovascular health through flavanol content
Culinary Applications:
- Direct consumption as a nutrient-rich snack
- Texture enhancement in pastries and baked goods
- Flavor base for artisanal chocolate production
- Garnish for desserts and confections
- Ingredient in traditional drinking chocolate
- Component in custom spice blends
- Addition to smoothies and breakfast bowls
Cultural Heritage and Traditional Significance
These beans represent a living connection to ancient Peruvian and Mesoamerican civilizations. The Maya, Toltec, and Aztec peoples cultivated cacao for over three millennia, considering it sacred and reserving its use for nobility and ceremonial purposes. The beans served as both currency and a spiritual bridge between the earthly and divine realms.
The Spanish colonization period marked cacao's introduction to global commerce, transforming it from a ceremonial substance into a coveted culinary ingredient. Modern cultivation in Peru's Ucayali region continues these ancient traditions while incorporating sustainable farming practices that protect both product quality and ecological balance.
