Cocoa with an Amazonian identity
Our fine flavor cocoa comes from selected varieties grown by CURICOOP members in agroforestry systems in Curimaná. Its sensory profile combines fruity, floral and nutty notes that specialty chocolate makers value highly.
Every lot is fermented in wooden boxes and sun-dried under a controlled protocol to preserve flavor precursors and obtain clean, stable beans.
Technical specifications
| Parameter | Reference value |
|---|---|
| Type | Fermented and dried cocoa beans |
| Certification | USDA Organic · EU Organic · Peru Organic |
| Fermentation (cut test) | ≥ 75 % |
| Moisture | ≤ 7 % |
| Bean count per 100 g | ≤ 100 |
| Sensory profile | Fruity, floral, nutty notes |
| Origin | Curimaná, Padre Abad, Ucayali, Peru |
Reference values per harvest season. Every shipment includes its quality analysis.
Ideal for
- Bean-to-bar and single-origin chocolate
- Specialty couverture and confectionery
- Blends that need a distinctive aromatic profile
Spec sheet in PDF
Fine flavor cocoa: full specifications
Quality parameters, certifications, packaging and recommended uses in a document ready for your purchasing team.
Frequently asked questions
What is the difference between fine flavor cocoa and CCN51?
Fine flavor cocoa comes from selected varieties with a more complex fruity and floral profile, ideal for specialty chocolate. CCN51 stands out for its yield and balanced cocoa flavor.
What are the bean moisture and fermentation levels?
As a reference, we deliver beans with moisture of 7 % or less and fermentation of 75 % or more in the cut test. Every lot includes its analysis.
Do you sell micro-lots for bean-to-bar makers?
Yes. We supply everything from micro-lots to full containers, depending on each season’s availability.
How do I get the full spec sheet?
Download it on this page by filling in the spec sheet form. You will get the PDF instantly.