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Flavor cocoa
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Flavor cocoa
Flavor cocoa or fine cocoa are cocoa beans that are sold at a premium, contrasted with bulk cocoa.
The beans are not traded as commodities, and may be from specific geographical regions, crops or varieties, or may be harvested or fermented using specific techniques. If a crop does not meet standards regarding drying, fermentation or the flavor is unacceptable, they are sold as bulk.
Prices for flavor cocoa generally begin at a 20% premium, rising to up to treble the price.
It was defined by the United Nations Conference on Trade and Development:
Fine flavour cocoa is cocoa characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a given environment/terroir, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition, and integrity of the bean.
— United Nations Conference on Trade and Development, International Cocoa Agreement, 2010 as amended, 2022, Article 2.2
Most flavor cocoa is used for high-quality dark chocolate.
In Aztec markets, cocoa was categorized by its place of origin. This identification continued after Europeans began consuming chocolate, and in the 18th century, cocoa was advertised by its port of origin. For example, physician R. Brookes reported in 1730:
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Flavor cocoa
Flavor cocoa or fine cocoa are cocoa beans that are sold at a premium, contrasted with bulk cocoa.
The beans are not traded as commodities, and may be from specific geographical regions, crops or varieties, or may be harvested or fermented using specific techniques. If a crop does not meet standards regarding drying, fermentation or the flavor is unacceptable, they are sold as bulk.
Prices for flavor cocoa generally begin at a 20% premium, rising to up to treble the price.
It was defined by the United Nations Conference on Trade and Development:
Fine flavour cocoa is cocoa characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a given environment/terroir, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition, and integrity of the bean.
— United Nations Conference on Trade and Development, International Cocoa Agreement, 2010 as amended, 2022, Article 2.2
Most flavor cocoa is used for high-quality dark chocolate.
In Aztec markets, cocoa was categorized by its place of origin. This identification continued after Europeans began consuming chocolate, and in the 18th century, cocoa was advertised by its port of origin. For example, physician R. Brookes reported in 1730:
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