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Cacao Beans

A cocoa bean is the fermented and dried seed of Theobroma cacao. Theobroma cacao L. is the scientific name given to the cacao tree or cacao tree, a perennial plant of the Malvaceae family. Theobroma means in Greek food of the gods. From this seed from which the cocoa solids and the cocoa butter are extracted. The grains are the basis of chocolate, as well as various Mesoamerican meals such as mole sauce and tejate.

From the cocoa plant, from the seeds the chocolate is extracted.
While the seeds are generally white, they become violet or a reddish brown during the drying process. It is filled with sweet and mucilaginous pulp. The exception are rare varieties of white cocoa, in which the seeds remain white. There are three types of cocoa beans, Criollo cacao beans, Trinitario cacao beans, and forastero cacao beans.

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