UNROASTED COCOA BEANS - VENEZUELA Barlovento Villa Franca

The cocoa beans are fermented and dried, but not roasted.

Region: Barlovento
Genetics: Modern Criollo
Flavor Profile: Rich cocoa aroma with woody tobacco notes
Fermentation: 98%. Fermented and dried according to a special protocol developed specifically for this type of cocoa. Eight days under strict control of all fermentation and drying conditions. Aged in special wooden boxes for 6 (six) months.

The plantations are located near the village of Yaguapita, Miranda State. The region is located in the central part of the country, near Caracas, and directly borders the Caribbean Sea.

In addition to a stable warm climate, the region is characterized by very high, and sometimes excessive, humidity, which is managed through unique irrigation channels. The local cocoa is a natural hybrid of Criollo and Trinitario.

Barlovento means “the cycle of the wind.”

These cocoa beans originate from Barlovento, Venezuela, and the plantations are located near the village of Yaguapita, Miranda.

From a genetic perspective, they belong to the Modern Criollo variety.

The flavor profile is deep, with a rich chocolate aroma and notes of tobacco and wood. The taste is very mild, with almost no bitterness and a slight acidity.

Raw Cocoa Beans: A Healthy Snack and a Pure Flavor Experience

Cocoa is a superfood. It is rich in vitamins, minerals, antioxidants, flavonoids, and theobromine — compounds that contribute to a sense of well-being. Therefore, it can certainly be a good idea to eat some raw cocoa every day.

Thanks to the natural production process, which does not involve roasting or boiling, raw cocoa beans retain their aromatic and nutritional properties. After harvesting, the cocoa beans are fermented together with their pulp. After that, they are washed and then dried in the Peruvian sun.

How Should I Eat Raw Cocoa Beans?

You can eat raw cocoa beans as they are. You may need some time to get used to their pure cocoa flavor. It is completely different from regular chocolate.

It is a new flavor experience: less sweet, slightly bitter, drier, but crunchy. Do you miss a little sweetness? If so, you can dip the raw cocoa beans in a little honey.

How Many Cocoa Beans Can You Eat Per Day?

We recommend a maximum of 5 to 10 beans for an adult and 2 to 5 cocoa beans for a child.

If you peel a cocoa bean, it breaks down into cocoa nibs. You can add them to a smoothie or sprinkle them over muesli or breakfast cereals. Mix them with nuts and fruit and you will have a nutritious and healthy snack.

What Is the Difference Between Raw Cocoa and Regular Chocolate?

Cocoa is a raw material and the basic ingredient used to make chocolate. Raw cocoa beans contain many beneficial nutrients. When we make chocolate as we know it, many of these nutrients are significantly reduced when the cocoa beans are roasted.

In addition, regular chocolate contains a lot of added sugar and fat, which does not do justice to the natural flavor of the cocoa and can diminish the qualities of the cocoa beans. Therefore, it is certainly worth trying raw cocoa beans sometime.

The flavor is quite different from regular chocolate. It is drier, slightly bitter, but crunchy.

The Importance of Fermentation

Hello, chocolate lovers! Did you know that one of the most critical steps in the process of making chocolate from cocoa beans is fermentation? And did you know that turning the beans during fermentation is crucial for their quality and flavor?

Here is why: during fermentation, cocoa beans undergo a series of chemical reactions that transform their flavor precursors into the rich and complex aromas we associate with chocolate.

However, if the beans remain stagnant or are not turned, the fermentation process can develop unevenly and may even lead to mold or unpleasant flavors.

This is where turning comes in. By periodically mixing or turning the beans, fermentation can take place more evenly, which can result in better and more consistent flavor development.

Turning the beans also allows air to circulate, promoting the growth of desirable bacteria and discouraging the growth of harmful ones.