Raw Organic Cocoa Beans

Cocoa is what Linnaeus called Theobroma, from Theos meaning “god” and broma “food,” or food of the gods. Capable of bringing well-being and satisfaction, and it is precisely science today that confirms that cocoa not only makes one happier, as it is able to promote the production of endorphins, but also healthier.

The richness of this plant is surely contained mainly in the beans enclosed in its fruit (cabosse). Broad beans can be eaten raw, or they can be ground into grains or powder depending on the type of consumption.

The wild cocoa plant is very diverisficated. Throughout its history it has given rise to an enormous variety of within its species, due to numerous mutations. The plant grows tall and reaches 2 meters, then the branches extend to form a canopy, reaching up to 3 meters. The cocoa plant fruits in a continuous cycle, but in general each plant gives two harvests, one before and one after the rainy season. From flowering to ripening of the cabosse, which is the fruit takes about 6 months. The life span of a plant is about 25 years and it is not a plant suitable for intensive cultivation.

Cacao is a tropical tree whose natural habitat takes place in the lower layer of the rainforest. All cacao species need regions where temperature and humidity are high,rainfall is intense and shade is dense. The plant grows only below 1,000 m altitude, on slightly acidic and moist, but well-drained soils. It finds, therefore its favorable habitat in tropical forests, where it finds a constant year-round climate, withabundant rainfallwell distributed throughout the year.

The earliest evidence of rudimentary chocolate production dates back to 1800 B.C. in areas of Central America in present-day Mexico. The history of the Maya is also closely connected with cocoa, they were probably the first to cultivate the plants.Cocoa was also very important economically, with the development of the civilization of the Toltecs and Aztecs cocoa beans were also used as currency. The first to learn about it was Christopher Columbus in 1502, when the Aztec chief offered white people who had come from afar hospitality and cocoa beans, the country's currency. It later arrived in Europe and is still appreciated around the world today. Today, cocoa beans are a commodity, thus a primary product that is a key international trading item with a unique global value.

Our cocoa comes from organic farming. You can find cocoa in bean, grain or powder form. The beans keep all the nutritional properties of Cacao intact by drying at low temperatures. Cacao beans are cleaned and sorted according to size. Cacao flavor profiles can be countless and must be intense and persistent. To the touch (by touch we mean the tactile sensations perceived by our tongue when in contact with cocoa) we must recognize the fineness and roundness of cocoa, while astringency, that is, the sensation of decreased salivation, must be almost absent.

Organic cocoa beans are considered the a good way to incorporate this valuable food into one's diet. Cacao beans can be taken as a convenient snack or within smoothies or cake preparation. They can also be used to make cocoa bean granules or cocoa powder depending on how they are ground.

Cocoa Beans can be taken in the following ways:

• chocolate shakeas an ingredient for cakes and homemade desserts
• in confectioneryin smoothies
• in the preparation of cookies
• to make cocoa granulesto make cocoa powder

We at NaturaleBio sell and market Organic Cocoa Powder, Organic Cocoa Beans and Cocoa Granules.