Organic Cacao | Nacional | Beans | Roasted | 50-54%

What is it about / Product description

Organic cocoa from Ecuador consists of carefully roasted cocoa beans of the Nacional variety in whole, brown chunks. With a natural fat content of around 50–54%, these beans provide an aromatic base for chocolate, desserts and drinks. As high-quality bulk goods, the raw cocoa is ideal for manufactories, bakeries and ambitious chocolatiers.

Thanks to the gentle roasting at Biova, the typical aromas of Nacional cocoa remain clearly recognizable. The high cocoa butter content supports a creamy texture in cocoa mass, praline fillings and spreads and makes it easier to grind the whole chunks. Uniform particle size and controlled organic cultivation ensure consistent quality from batch to batch.

In your production, the organic cocoa beans can be used flexibly – from pure snack applications to fine further processing. You can roughly chop the beans, grind them finely or use them directly in muesli, baked goods and hot drinks. This way, with organic cocoa from Biova you retain full control over the degree of roasting, texture and aroma profile of your individual cocoa creations.

Origin

The cocoa beans come from Ecuador, a traditional country of origin for fine Nacional cocoas. The tropical climate with constant temperatures and regular rainfall enables even ripening of the cocoa fruits. Selected growing regions and certified organic cultivation ensure a consistent raw material quality for Biova.

Cultivation / Production / Harvest

The cocoa is cultivated according to organic guidelines without synthetic pesticides or mineral fertilizers. After harvesting, the fruits are opened, the beans are fermented and gently dried before being roasted for Biova. The whole beans are then filled as brown chunks into bulk units of approx. 1.05 kg.

Special features

The Nacional variety is known for its complex, finely aromatic profile and is appreciated by chocolatiers worldwide. The beans are deliberately offered as whole kernels to allow maximum flexibility from coarse crushing to fine grinding. The natural fat content of around 50–54% supports smooth processing in chocolates, fillings and cocoa-based masses.

Differences in origin and processing

Ecuadorian Nacional cocoa differs significantly from mass cocoas of other origins through fine, sometimes floral and fruity notes. The moderately intense roasting at Biova is designed to emphasize these nuances without overpowering them. The result is a raw material that shows a clear sensory signature both as a pure snack and in sophisticated recipes.

Taste & aroma

Sensory-wise, the beans offer an intense cocoa profile with harmonious bitterness and subtle fruity as well as nutty notes. The aroma is reminiscent of high-quality dark chocolate with fine roasted notes. Depending on the degree of grinding and the recipe, individual nuances can be specifically highlighted or integrated into complex chocolate and dessert creations.

Possible applications

• Use whole or chopped cocoa beans in muesli, porridge, yogurt or bowls.
• Process to make your own chocolates, pralines, cocoa masses and spreads.
• Use chopped or ground as an aromatic ingredient in pastries, desserts, ice cream and hot drinks.

Product specification

• Country of origin: Ecuador
• Particle size: Chunks / whole
• Color: Brown
• Product type: Roasted organic cocoa beans, Nacional variety
• Fat content: approx. 50–54%
• Packaging type: Bulk goods, approx. 1.05 kg per unit
• Unit: 1.0 kg (reference and purchase unit)
• Use: Further processing in kitchen, bakery, patisserie and manufactory