Cocoa Powder 22/24 St. Thomas

Taste

St. Thomas Cocoa Powder has a mild flavor hidden inside its light brown color. It’s perfect for baking as well as preparing drinks.

Origins

Cocoa has been considered one of the treasures and great rarities since ancient times. In addition to containing polyphenols, which are extremely beneficial to health and important for the proper functioning of the cardiovascular system, it also helps combat bad moods, high cholesterol levels, and cell aging.

Where did cocoa come from? The pod-bearing trees with incredibly tasty seeds known as cocoa beans were likely first utilized by the Olmecs, the oldest inhabitants of Central America. However, it was the Mayans who discovered that when ground beans are mixed with hot water, they produce a tasty and energy-rich drink. They called it ""chacau haa"" (hot water). During the Aztec era, cocoa was also used as currency. The name of cocoa changed to ""cacahuatl"" and then ""xoxolate."" Wealthy Aztecs added it to corn porridge along with spices, honey, and flowers.

Even today, the popularity of cocoa has not waned. On the contrary, global demand is growing every year. The largest producers are Ivory Coast, Ghana, Nigeria, Cameroon, Brazil, Ecuador, Mexico, Peru, and the Dominican Republic.

Cocoa trees (Theobroma cacao) grow in the fertile soils of tropical regions. Their original habitat was in the undergrowth of rainforests, which provided them with the necessary shade.

To achieve their natural conditions, larger commercial plantations are usually covered with special mats. Cocoa trees bloom year-round, but they’re harvested only twice a year. The fruit of the cocoa tree is a pod weighing up to 0.5 kilograms with 10 longitudinal grooves. Under the hard shell is a white sweet pulp containing the seeds – cocoa beans.

Farmers remove the beans, clean them of pulp, and leave them to ferment for several days. Then they dry them, clean them again, and pour them into jute bags. Cocoa beans are traded on only two world exchanges – in London and New York.

Cocoa production begins with roasting and grinding the beans. Cocoa butter and cocoa powder are then separated from the resulting cocoa mass. The powder is ground again until it reaches a very fine consistency.

St. Thomas cocoa powder is suitable for vegetarians and vegans.

This product may trigger an allergic reaction in people sensitive to cocoa. It may contain traces of nut shells.

Store at a temperature of 12-20°C.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.