Peru Satipo BIO – roasted cocoa beans 200g

Description

Peru Satipo BIO

Peru Satipo Bio cocoa beans come from the APSOS Ecológicos Peru cooperative of around 200 farmers who grow and process cocoa beans sustainably and organically in the Amazon rainforest in the Satipo region of Peru.

Fermentation of cocoa beans
The cocoa beans ferment in wooden crates over a period of four days, depending on the weather. Each farmer individually implements post-harvest processes.

Drying of cocoa beans
Cocoa beans are exposed to sunlight on drying tables. The beans are dried until they reach a maximum moisture content of 7%. Typically, this process takes 72 hours.

Variety
Different types of hybrid from the rainforest in Satipo

Flavor profile of PERU Satipo BIO cocoa beans
The flavor is dominated by cocoa and nuts, the aroma enriched with notes of flowers and fruits.

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 ?

They can be used in the form of nibs as a sprinkling on cake, on pudding, in oatmeal, yoghurt or other interesting dishes.

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.

Cocoa beans are the main ingredient in chocolate, which is the most popular treat in the world known by probably everyone.

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 %.

Additional information