The Cocoa Bean

What is the right term? Cocoa bean or cacao bean? I have always thought cacao refers to plant, pod, wet beans, dried seeds, roasted. The cocoa I know is the powder in small PE bags we used to bought from nearby sari-sari store. The popular branded versions up to now are Milo and Ovaltine. I […]

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Roasting The Beans

good fermented cacao beans

Roasting converts the nicely fermented beans to a awesome smelling and tasting nibs. Roasting has three purposes, flavor development, sterilization and loosening up the nibs prior to winnowing. There are several style of doing it but all of them follow the same general rule, keep the beans rolling at temperature of 90 to 135 degrees […]

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Bean Sorting Process

export quality cacao beans

The beans are unsorted when it arrives. All of them are unsorted. Sometimes the sack needs very little sorting but most of the time it awful in the eye. Needless to say, sorting is always a necessary procedure. Strict quality control is necessary for quality product and consumer satisfaction. Let start. All beans should be […]

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