* Cannot be consumed as it is.
* Please roast and peel off the shell before use.
* You can make handmade chocolate at home. 

About cocoa beans

2021 harvested cacao beans (before roasting) of the rare national species (Alibacao), a traditional Ecuadorian variety. We use cocoa beans cultivated by cocoa farmers in the Amazon rainforest area using the traditional agroforestry farming method (chakura farming method) that does not use pesticides or chemical fertilizers.

• Cacao cultivation: Approximately 300 small-scale cacao farmers cultivate around Artidona, Napo Province, Ecuador
  Fermentation and drying: WINAK union San Agustin, Via Sinchi Sacha Archidona --Napo Ecuador
• Varieties: Hybrids such as Porcellana, mainly national species
• Cultivation method: Chakra farming method (no agroforestry / pesticide chemical fertilizer used)
• Harvest season: January-June 1 season
• Import method: Air transportation
• Cocoa butter content: Approximately 46-48% (Reference: CCN51 is 52-54%)
• Cacao bean size: Weight per 100 grains Approximately 100-130g
• Flavors: Floral, ripe bananas, cinnamon, nuts, coconut, a powerful aroma of the earth. Good balance with little sourness and bitterness. The gorgeous scent is strong and lasts for a long time. The expression changes depending on the degree of roasting and the cacao mixing ratio.

Partnership with Winhac Union

The Winhak Union is an organization co-founded by small Kechwa farmers for the development and progress of their communities and families. We support agroforestry farming methods that lead to the development of small-scale cocoa farmers, forest conservation and improvement of farmers' livelihoods, and we are attracted to the flavor of Alibaba cocoa cultivated in the Amazon region, and we are a sales partner throughout Asia. We have a long-term contract with. We would appreciate it if you could use the alibaca cacao cultivated here.

Fermentation and drying process of cocoa beans

1. Winjak Union buys cocoa pulp from farmers
2. Trucked to Post Harvest Center
3. Remove defective beans and impurities
4. Register lot
5. Fermentation in a wooden box for 5 to 6 days (regular stirring)
6. Drying by sun drying in the tent
7. Sort cocoa beans and remove impurities and defective beans.
8. Quality check
1. Directly conducted by local partners of Winjak and Mamano. Customers can also attend the cacao bean cut test online, so please contact us.)
2. The beans used in Mamano are selected from those with high fermentation and low defective beans, and only high-grade beans are packed. Poor quality beans are sold to other companies and local buyers.
9. Weigh and pack in a bag

How to check the quality of cocoa beans

1. Open 10 bags per ton (about 20 bags) and extract 300g from each
2. Check 100 bean samples in 2 batches
3. The standard values for cacao beans used by us are as follows.

• Fermentation degree 75% or more
• In 2021, the fermentation rate was about 88%.
• Maximum mold value 1%
• Maximum value of defective beans 2%
• Maximum insect damage 1%
• Maximum value of purple beans 10%
• Maximum water content 7%
• Maximum cadmium 0.5ppm

In the latest test, the fermentation degree was about 80-90%, mold, defective beans and insect pest beans were 0, and purple beans were about 5%, which are higher than the standard value, so there is no defect flavor and national varieties of cacao. You can enjoy the original aroma of beans.

If you are a corporation and would like to have cocoa beans harvested in 2022Contact us directlyplease. The harvest season is one season from January to June, and imports are carried out collectively. 

Product information

Content: 100g
expiry date : Delivered in 30 days or more
Storage method: Cool and dark place at 21 ° C or less
Nutritional ingredients: Nutritional ingredients (per 100g) / energy 685kcal, protein 14.2g, fat 59.5g, carbohydrates 23.2g, salt equivalent 0.01g / estimated value
* Nutrition of cacao nibs inside after roasting
Allergies: None