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KOA Pure Cocoa Juice | Pur Jus de Cacao du Ghana (w/o Vanilla*)

KOA Pure Cocoa Juice | Pur Jus de Cacao du Ghana (w/o Vanilla*)

PriceFrom CHF9.00
1 Liter

KOA Pure Cocoa Juice* | Cocoa Pods(Theobroma cacao) Pur Jus de Cacao, (cocoa, chocolate tree, God’s tree, kako, cacahualt, xoxoatl, tchocolatl) 100% pure cocoa juice pasteurised


Origin: Ghana

Terroir: Assin Akrofuom


* Nature of with Frosted Vanilla Planifolia entire pods' and seeds from Tanzania (1 pod /100ml)


Koa products are versatile ingredients for both food and drinks. The fascinating cocoa flavour profile and its smooth texture makes it a delightful addition to the culinary world. Discover nature’s potential and get the creativity flowing. Koa Pure is a natural cocoa fruit juice without any additives.


The fresh juice is gently pasteurised and packaged in airtight containers which are fully recyclable. The best quality juice travels from smallholder farms in Ghana directly to the food professionals.

A novelty powered by solar energy mobile fruit processing on-site with the farmers. Together with experts from Swiss and Ghanaian universities, KOA Impact developed a process which integrates modern technology into a traditional environment.


As the processing site is mobile, they’re able to extract the cocoa pulp in the center of the communities, next to the cocoa farms. That’s why they call it a Community Mobile Processing Unit. In short, the CMPU is the core of the innovative process.


Through renewable energy, they can process cocoa fruits even in remote areas. Solar power also enables to immediately cool the fresh cocoa fruit products to guarantee best quality. This is the first step of the supply production chain, in the heart of the tropical rainforest.


After the first processing step, the fresh cocoa fruit product is immediately brought to the factory in Assin Akrofuom for further processing. Within just three hours, the Koa products are pasteurised, packaged and ready to be shipped. For the best quality products, coming from the Ghanaian rainforest to the kitchens of the world, KOA put great emphasis on adhering to all hygiene regulations throughout the entire production process with thorough quality checks at every stage and digital process monitoring in real-time.


Packaging: in 100ml, 150ml and 1L glass bottle or in 3L in airtight container.
DDM: 31.01.2025
Origin Ghana certified

"Theobroma" means "the food of the Gods" in Greek and the chocolate from its beans was traditionally drunk by the Aztecs. Its precise scientific name is: Theobroma cacao, Carl von Linné (1707-1778 - from the Swedish botanist-naturalist). Cacao as chocolate are words of Aztec origin "cacahualt, xoxoatl and tchocolatl", meaning bitter drink. Vanilla was mixed to it to balance its taste.


The cacao tree is a tree of warm regions, native to Central and South America and cultivated in the countries of the tropical belt, also called "cocoa belt" (around the equator). A fragile tree, the cacao tree appreciates a humid or moderate climate with a rainfall of 1500 mm/year. The soil must be rich, deep and slightly acidic. Not supporting direct light, it prefers an exposure of shade to partial shade. It grows in the shade of larger trees such as banana trees or coconut trees. The cocoa tree, once established, withstands temperatures of around 10°C. The ideal temperature is 25 to 30°C.


Flowering occurs from April to July, and from October to January. The first fruiting occurs in the 3rd or 4th year. Its lifespan is around 40 years and it can reach 15m in height. It has large elliptical leaves with sharp ends, flowers growing directly on the trunk or large branches and producing pointed, furrowed and warty ovoid fruits (pods).


The pod weighs between 400 and 500g, and takes 5 to 6 months to mature. A pod contains 30 to 40 seeds (beans), each containing about 50% fat called cocoa butter, 5% water, 7% starch, 4% cellulose, 2% theobromine, 20% other proteins and 6% mineral substances. The seeds (beans) are surrounded by a white, sweet pulp perfectly edible with floral aromas and flavours of exotic fruits, lychee and quince with a light acidic note.


Just like vanilla, there are also different species of cocoa, including the best known: Criollo, Forastero, Trinitario and Nacional. Forastero is the most cultivated, given its resistance, productivity and rapid growth. Originally from the Upper Amazon, it is a cocoa with a very full-bodied taste. Indeed, it offers a stronger aroma, more acidic too, and forastero cocoa is often called "loose cocoa", because it gives chocolate a typical aroma. It represents 80 to 90% of world production.


Criollo, originally from Mexico, is the closest to the original Mayan cocoa. Of exceptional quality (not very bitter), it is rare and very expensive. The Criollo variety is hardy, and the cocoa trees bearing this type of bean are fragile and particularly sensitive to diseases as well as climatic conditions. Criollo cocoa has been considered for many years as the cocoa of high-end chocolate. It represents less than 5% of world cocoa production.


Trinitario was created by hybridization between criollo and forastero. It is a very good quality cocoa. This cross, originally carried out in Trinidad (off the coast of Venezuela), earned it its name Trinitario. This cocoa combines some of the aromatic and sensory virtues of Criollo cocoa and the yield of Forastero cocoa. It represents 10 to 15% of world production.


Nacional, also called arriba, is a cocoa cultivar from forastero. It is initially cultivated in Ecuador, the country where it was developed, at the foot of the Andes mountain range, and then its cultivation spread to other Amazonian countries. Its delicate aromas (floral notes of jasmine, orange blossom, constituting the aroma called arriba) make it a fine and aromatic cocoa with rare production. It constitutes less than 0.002% of world production.

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