The cocoa bean is the seed of the cacao tree (Theobroma cacao), a
tropical plant indigenous to the equatorial regions of the
Americas. From the processed cocoa bean comes the fluid paste, or
liquor, from which cocoa powder and chocolate are made.
The best beans quality is on the 4 and 5 days of fermentation which
produces an optimum temperature of around ****7°C, pH around **5.4,
total acid around 0.*0%. Cocoa beans with a physical appearance and
color that is bright enough, fat content around *0.*5 %, and the
water content is quite low around 4.*7%
