The quality of cocoa beans is one of the most critical stages of chocolate production and many factors need to be examined together to make an accurate assessment. A quality cocoa bean must first have a visually homogeneous structure and a smooth shell. An ideal bean is a warm shade of brown, shiny and smooth. When you cut the bean in the middle, it should be completely brown inside, with no purple-colored areas – this is an indication of good fermentation.
One of the most important factors in quality assessment is the aromatic profile. Quality cocoa beans have fruity, nutty and slightly smoky notes, as well as a distinctive cocoa smell. There should be absolutely no mold, sour or other undesirable odors. Humidity is also a critical factor; the ideal moisture level should be between 7-7.5%. Humidity above this level increases the risk of mold and mildew growth, while values below it can cause the beans to become brittle and lose their aroma.