Peru Satipo – roasted cocoa beans 50g

Description

Variety
Different types of hybrid from the rainforest in Satipo

Flavour profile of PERU Satipo BIO cocoa beans

The cacao beans from the Satipo region are characterised by a sweet flavour with fruity notes and subtle nutty accents.

Information on cocoa cultivation in the Satipo region

Cacao beans grown in the Satipo region of Peru by the APSOS Ecológicos Peru cooperative are prized by many chocolate makers for their exceptional taste and quality. The cooperative brings together more than 400 small-scale cocoa producers who practice organic methods of growing and processing beans. Cocoa in the region is grown with respect for the environment and the drying and fermentation process of the beans is done in a traditional way, which influences the final taste of the product. Cocoa beans from Satipo are often used to make high-quality chocolate, which has won acclaim around the world.

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.

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 ?

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.

Additional information