Common Pest and Disease

High quality cocoa beans exhibit characteristics such as optimal ripeness at harvest, which ensures a balance of acidity and sweetness in the flavour profile. Rich and various flavours occur in well-fermented beans, which eliminate unsuitable taste and are a crucial part in the preparation of cocoa. Additionally, proper drying of beans preserves their quality by preventing mould growth and off flavours. The cleanliness and purity of the beans are enhanced by the lack of impurities like dirt or other objects. A cocoa bean's size and consistency can also be used to determine its quality, more perfectly formed beans are frequently thought to have greater flavour.  Ultimately, the combination of these factors, along with the cocoa bean variety, influences the overall sensory experience and contributes to the production of premium quality chocolate