Colombia Tumaco – roasted cocoa beans 50g

Description

Variety

Cocoa plantations in the Tumaco region have been restored in recent years, having previously grown coca illegally in the area. The current varieties are hybrids of earlier varieties growing in the area with new hybrid varieties.

Flavour profile of the cocoa beans

Cacao beans from the Tumaco region of Colombia are characterised by a delicate but intense cacao aroma, delicate notes of walnut and banana.

Information on cocoa cultivation in the Tumaco region

The Tumaco region of Colombia is known for its production of high-quality cocoa beans. The region’s humid and warm climate is conducive to cocoa cultivation, and its mineral-rich soil contributes to the beans’ unique flavour and aroma.

Cocoa in Tumaco is grown in the traditional way, using natural cultivation methods, without the use of chemicals or pesticides. The region also uses fermentation and drying techniques for the beans, which allow for an intense cocoa flavour.

The Tumaco region of Colombia is known for its production of high-quality cocoa beans. In recent years, thanks to the growing popularity of premium chocolate, cocoa beans from Tumaco have become increasingly desirable on the international market, contributing to the local economy and promoting Colombian products.

Fermentation of cocoa beans

Fermentation is centralized and takes about 5 days.

How do cocoa beans grow?

Cocoa beans come from the fruit of the cocoa tree. Native to the Amazon in South America and estimated to be 5,000 years old, the plant is now grown in tropical climates in the so-called cacao and coffee belt in America, Africa and Asia.

The cacao tree bears fruit all year round, the oblong fruits (cabos) contain dozens of beans (40 – 50 beans) buried in white pulp. After harvesting, the ripe fruit is split open and the extracted cocoa beans are usually fermented in wooden boxes for a period of 3 to 7 days under banana leaves.

After the fermentation period, the cocoa beans are dried in the sun for a few days; after drying, the moisture content of the beans drops from 60% to approx. 10 %.

What do cocoa beans contain ?

The list of benefits of consuming cocoa beans is very long. The biggest plus is that it contains a huge amount of antioxidants. These substances protect the body’s cells from the effects of free radicals, which cause many life-threatening diseases such as cancer and cardiovascular disease. Cocoa beans have twice as many antioxidants as red wine and as much as three times as much as green tea.

It is impossible not to mention minerals such as iron, chromium, zinc or potassium – and above all magnesium. This element is invaluable for our body especially if we drink a lot of coffee. Magnesium protects the heart, improves blood circulation and alleviates the effects of stress. In addition, it improves mood and enhances brain function.

How to eat cocoa beans ?

It is important to remember that cocoa beans are a superfood due to their richness in minerals and vitamins, which are very easily absorbed by the body. This is a product for all chocolate lovers who want to eat healthier and make their own chocolate. Cocoa beans have a bitter taste so may not be to your liking at first. They can be consumed in powdered form by adding them to smoothies, oatmeal or yoghurt. They can be a snack on their own or added to granola.

Additional information