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| Type: | Cacao |
|---|---|
| Variety: | Theobroma |
| Processing Type: | well fermented and dried |
| Place of Origin: | Uganda |
| Slaty: | Max. 5 % |
| Inside mould: | Max. 4 % |
| Insect filth: | Max. 4 % |
| Bean count / 100 g: | Max. 105 beans |
| Moisture content: | Max. 8.0 % ; Target 7.5 % |
| Sievings: | Max. 1.5 % |
| Residues: | Max 3.0 % |
| Bean Clusters: | Max 3.0 % |
| Foreign matters: | Max 3.0% |
| Flat beans: | Max 1.0 % |
Cacao Beans
