One of the objectives of our project is to produce two types of cocoa, one called “elite cocoa” and the other called “grand cru cocoa“.
The quality of cocoa can be broken down into two main categories: the so-called physical quality and the organoleptic quality.
From a physical point of view, our two types of cocoa will be identical: our requirement is to produce the best quality cocoa, called “grade 1” cocoa (or “grade C” cocoa). This is a cocoa with less than 5% of damaged or broken beans and with a fermentation rate of at least 90%.
From an organoleptic point of view, our two types of cocoa will be different and will not display the same aromas and notes. The main reason for this difference is the choice of varieties and consequently the fermentation that follows.