UNROASTED COCOA BEANS -VENEZUELA Puerto Cambello Patanemo

Cocoa beans are fermented and dried, unroasted.

Region: Carabobo
Genetics: Criollo
Flavor Profile: deep floral notes, slightly woody, with aromas of green tea and honey
Fermentation: 85%
Drying: sun-dried on special platforms

The region is internationally renowned for its authenticity. The local cocoa beans are highly aromatic and have no equivalent. All cocoa from this area is well fermented. It is usually dried on open concrete platforms equipped with a movable roof.

The plantations are located in a mountainous area near the village of Patanemo, Carabobo State.

We are pleased to present the cocoa beans from our selection, and today we are talking about beans from Puerto Cabello.

This city is located in Carabobo State, on the Gulf of Triste, on the edge of the Caribbean Sea, and is one of Venezuela's developed centers for fishing, meat, coffee, cocoa, and cotton.

We are a team of professionals when it comes to cocoa beans, so let's talk only about that, shall we?

This region is home to the Guayguasa Mantuanus bean variety. They are genetically related to the Criollo variety. These beans are dominated by a floral aroma and also have honey notes with a slight nutty touch!

Puerto Cabello cocoa is known worldwide for its impeccable fermentation: it is usually dried on open concrete platforms with a movable roof, which indicates that farmers spare no effort, expense, or opportunity to cultivate cocoa that is highly valued around the world!

Raw cocoa beans: a healthy snack and a pure flavor experience

Cocoa is a superfood. It is full of vitamins, minerals, antioxidants, flavonoids, and theobromine — all the chemicals that make the body happy. Therefore, it is certainly a good idea to eat some raw chocolate every day.

Thanks to the natural production process, which does not involve roasting or boiling, raw cocoa beans retain all their aromatic and nutritional benefits. 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 to get used to the pure cocoa flavor first. It is completely different from (regular) chocolate. It is a new flavor experience altogether: less sweet, slightly bitter, drier, but crunchy. Do you miss the 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, the bean breaks down into cocoa nibs. You can add them to a smoothie or sprinkle them over muesli or breakfast cereal. Mix them with some nuts and fruit and you will have a nutritious, 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 healthy nutrients. When we make chocolate as we know it, many of these nutrients are largely lost when the cocoa beans are roasted.

In addition, a lot of sugar and fat are added to regular chocolate, which does not do justice to the flavor and causes the cocoa beans to lose their healthy qualities. Therefore, it is certainly a good idea to try raw cocoa beans sometime. The flavor is quite different from regular chocolate. It is drier, slightly bitter, but crunchy.

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's why: during fermentation, cocoa beans undergo a series of chemical reactions that transform their flavor precursors into the rich and complex flavors we associate with chocolate. However, if the beans remain stagnant or are not turned, they can develop unevenly and may even develop mold or unpleasant flavors.

That's where turning comes in. By periodically mixing or turning the beans, fermentation can take place more evenly, which can lead to better and more consistent flavor development. Turning also allows air to circulate, promoting the growth of desirable bacteria and discouraging the growth of harmful ones.