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

What it is / Product description

Organic cocoa from Ecuador stands for carefully roasted cocoa beans of the Nacional variety in whole, brown chunks. With a natural fat content of around 50–54%, the beans are ideal as a high-quality base for chocolate, desserts and beverages. Supplied in bulk, they offer manufacturers, bakeries and ambitious hobby chocolatiers a reliable raw material base.

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

In practice, 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 own cocoa creations.

Origin

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

Cultivation / Production / Harvest

The cocoa is grown according to organic guidelines without synthetic pesticides or mineral fertilizers. After harvesting, the pods 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 bulk cocoas of other origins through its fine, partly floral and fruity notes. The moderately intense roasting at Biova is designed to emphasize these nuances without masking them. The result is a raw material that shows a clear sensory signature both on its own as a snack and in sophisticated recipes.

Taste & aroma

Sensory-wise, the beans offer an intense cocoa profile with harmonious bitterness and subtle fruity and 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, approx. 1.05 kg per unit
• Unit: 1.0 kg (reference and purchase unit)
• Use: Further processing in kitchen, bakery, patisserie and manufacture