Natural Dry Cocoa Beans

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Distinctive characteristics of cocoa from Sao Tome and Principe:

• Balanced acidity: The cocoa from this region typically exhibits a pleasant and refreshing acidity, reminiscent of citrus and tropical fruits.
• Complex aromas: The aromatic profiles are rich and varied, with notes of nuts, spices, flowers, and intense dark chocolate.
• Low astringency:Cocoa from Sao Tome and Principe is characterized by low astringency, making it smooth and pleasant on the palate.

• Fermentation:The fermentation process is crucial for developing the characteristic flavors and aromas of cocoa. In Sao Tome and Principe, traditional fermentation methods in wooden boxes are used, contributing to the complexity of flavors.
• Drying:Sun drying is the traditional method used in Sao Tome and Principe. This slow and natural process allows the flavors and aromas of the cocoa to develop gradually.
• Climatic variability:The humid tropical climate and abundant rainfall favor the development of beneficial fungi and bacteria, which contribute to the complexity of cocoa flavors.