Indonesia Jembrana Bali BIO – roasted cocoa beans 50g

Description

Flavor profile of cocoa beans Indonesia Bali
The taste is dominated by citrus, the aroma enriched with notes of tobacco.

Information on cocoa cultivation in the Jembrana region

The Jembrana region is located in the western part of the island of Bali, Indonesia, and is a well-known location for the cultivation of cacao beans. Cocoa beans from Bali have a unique flavour and aroma due to the region’s unique climate and soil.

In the Jembrana region, most of the cacao grown is of the trinitario and forastero varieties, which are well adapted to the local climate and soil conditions. The cacao beans are harvested by hand and then fermented and dried under natural conditions, which contributes to the beans’ unique flavour and aroma.

In recent years, cocoa producers in the Jembrana region have increasingly focused on producing high-quality cocoa beans, which has attracted the attention of international chocolate markets. As a result, cocoa cultivation has become an important source of income for the people of the region, and regional chocolate products are becoming increasingly popular at home and abroad.

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