Cocoa Beans (São Tomé & Príncipe)

Distinctive characteristics of cocoa from São Tomé and Príncipe: Balanced Acidity: Cocoa from this region typically features a refreshing acidity, often reminiscent of citrus and tropical fruits. Complex Aromas: It offers a rich aromatic profile, with notes of nuts, spices, flowers, and intense dark chocolate. Low Astringency: São Tomé and Príncipe cocoa is known for its low astringency, delivering a smooth and pleasant experience on the palate. Factors Influencing Cocoa Quality: Fermentation: Traditional wooden box fermentation is key to developing the characteristic flavors and aromas of cocoa. Drying: Slow sun drying is used, allowing gradual development of cocoa’s complex flavors. Climatic Variability: The tropical climate and abundant rainfall promote the growth of beneficial fungi and bacteria, enhancing the cocoa’s unique flavor complexity.