| Product Name | Cocoa Beans |
| Botanical Name | Theobroma cacao |
| Family | Malvaceae |
| Shape | Oval to oblong |
| Size | 2 to 3 cm long, 1 to 1.5 cm wide |
| Color (Raw) | Varies – purple, reddish-brown, or light brown |
| Weight (per bean) | Approximately 1 to 1.5 grams |
| Moisture Content | Typically 6–8% (for properly dried beans) |
| Odor | Distinct chocolate-like aroma (especially after fermentation) |
| Texture | Hard outer shell, firm interior (raw); becomes brittle when dried |
| Density | Approx. 0.65–0.75 g/cm³ (bulk) |
| Shell Content | 12–14% of total bean weight |
| Fat Content (in nibs) | 50–55% (mainly cocoa butter) |
| pH Level | Around 5.2–6.0 (after fermentation and drying) |
| Flavor Profile | Bitter and astringent (raw); develops complex flavors when roasted |
