• Humidity 8 to 7.5%
• Type of grain: grade I mixed grades (cocoa, criollo and cloned)
• Fermentation: Grade II 70%
Grade II fermentation less than 69%
• Sensory quality: Acidity less than 1%
• Variety: CCN 51
• Cocoa paste
Also known as Theobroma Cacao.
Cocoa is a fruit of tropical origin with which chocolate is produced.
Ungrano of cacao fermented and dried seed, grains are the basis of chocolate, used in different types of sweets.