Organic Cocoa

The cocoa bean, also called cacao bean and cacao, is the dried and fully fermented seed of Theobroma cacao, and are the basis of chocolate and of such Mesoamerican foods as mole and tejate.

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Organic Ivorian Cocoa Beans

Origin
Abidjan, Ivory Coast (Côte d’Ivoire)
Quality
Good Fermented (GF)
Season
Major: October to March (70%)
Minor: April to June (30%)
Moisture
8% maximum
Broken
3% maximum
Packaging
65kg bags
Documents Provided
Phytosanitary Certificate
Fumigation Certificate
Certificate EUR 1
Weight Certificate
Download Spec Sheet (119kb)