premium
COCOA BEANS CLASSIFICATION
MICROLOT - click for class description
SPECIALITY - click for class description
PREMIUM - click for class description
Fino de aroma - specially selected cocoa beans, extremely aromatic and flavorful. Fermentation and drying of cocoa are carried out under our control or in our fermentation stations. In this way, we ensure disclosing the rich flavour profile that nature has laid down in cocoa.
MICROLOT - click for class description
SPECIALITY - click for class description
PREMIUM - click for class description
Fino de aroma - specially selected cocoa beans, extremely aromatic and flavorful. Fermentation and drying of cocoa are carried out under our control or in our fermentation stations. In this way, we ensure disclosing the rich flavour profile that nature has laid down in cocoa.
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GRENADA MOUNT HORN PREMIUM
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GRENADA SAINT ANDREW
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COLOMBIA MORUMBI
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THAILAND CHANTHABURI
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VENEZUELA Amazonas Guaniamo
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VENEZUELA Barlovento Villa Franca
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VENEZUELA PUERTO CABELLO PATANEMO PRIMAVERA
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VENEZUELA PUERTO CABELLO Guayguasa Mantuanus
![PERU UCAYALI RIVER](https://comagro.ee/wp-content/uploads/2022/10/ucalali.jpg)
PERU UCAYALI RIVER
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NICARAGUA O’PAYO
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Nicaragua O’TUMA
Chocolate masses
For manufacturers of chocolate, confectionery and bakery products who use cocoa in recipes, we offer chocolate masses.
NB! We pay special attention to the terminology so that we are discussing the same product. Cocoa mass is roasted and grind/milled cocoa beans. This product is also called cocoa liqueur. For production of chocolate or confectionery, cocoa mass must be still processed in a mill or melanger. Particle size/fineness of cocoa mass: 70 -150 microns.
We offer chocolate masses – these are practically chocolate in terms of organoleptic characteristics, only without sugar. Thanks to processing in melangeur for 48 hours, the product has a special mouthfeel: creaminess and balance. Particle size/fineness < 20 microns.
![Chocolate masses](https://comagro.ee/wp-content/uploads/2023/09/cocoa-mass-3.jpg)