Color: Brown to dark brown

Cocoa beans

Cocoa beans are the dried and fermented seeds of the Theobroma cacao tree, measuring about 2–3 cm. They have a hard shell and rich brown interior, with a naturally bitter, chocolatey flavor that intensifies through fermentation and roasting.

Color:: Brown to dark brown

Size:: 1–3 cm (length), 1–2 cm (width)

Shape:: Oval to elliptical

Weight:: 1–2g per bean

Moisture:: 6–8%

Bean Count:: 80–100/100g

Shell Content:: 10–15%

Fat Content:: 50–55% (nibs)

Fermentation:: Fully fermented (5–7 days)

Acidity:: 3–5% acetic

Aroma:: Rich, floral/fruity notes

Defects:: 5%

Density:: 0.5–0.6 g/cm³

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Used primarily in chocolate and cocoa product manufacturing, cocoa beans are high in antioxidants and fats. Stored properly, they maintain quality over time. Originating in tropical climates, they’re a vital cash crop for several countries, fueling both artisanal and commercial chocolate industries.

Cocoa beans

Cocoa beans

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