Check our page about the SPECIALTY CACAO. Cacao beans are highly hygroscopic, meaning that they can absorb and desorb water depending on the temperature and humidity of the environment. Improperly fermented cacao beans even have a greater tendency to vaporize water. Specialty cacao requires specific temperature control, relative humidity levels and proper ventilation conditions. Proper control of transport, warehousing and handling throughout the supply chain is highly important to maintain the distinctive flavor profiles. Transport duration of the cacao beans should be limited, beans should be stored in a dry, cool and ventilated storage place, separated from products which might cause cross contamination. The water content of the beans should not be higher than 8% to avoid the risk of vapor and mold damage.

We recommend storing your cacao beans in a clean and dry room, with relative humidity close to 50% and temperatures lower than 20°C.