HUSKAO | Cocoa Husks
$9.00

HUSKAO | Cocoa Husks

Price By Quantity 1kg

For bigger quantities, please contact us directly for a quote at info@emkaofoods.com

Only 1 left in stock

Cocoa husks are the outer shells of the cocoa bean, separated from the inner nibs through the winnowing process. On their own, the roasted cocoa husks can be steeped in hot water to make a delicious hybrid between hot chocolate and tea. Lightly caffeinated and packed with antioxidants, cocoa tea makes for a healthy and refreshing alternative to coffee.

Ingredients: Roasted cocoa shells
Single origin: Cameroon
For Pallet (900Kg) and container (20,000Kg) amounts, please contact sales@emkaofoods.com

EMKAO’s cocoa is sourced from the Kotou family farm. This 100 hectare cocoa farm is located in the Méfou-et-Afamba region of Cameroon. For three generations, the EMKAO family has refined the art of cocoa farming. Subsequently, EMKAO has achieved the highest standard of ethical and sustainable cocoa production. The Kotou farm is UTZ certified. UTZ is a world-renowned program managed by the Rainforest Alliance.UTZ promotes fair farming wages and sustainable agriculture practices.

Each harvest season, the Kotou farm employs 80 - 100 local farmers. Prior to the harvest season, the neighbouring village is notified of the upcoming employment opportunity. As cocoa harvesting is the main source of income the Kotou farm sees new and returning farmers each year. Salaries and benefits are provided to all contracted farmers. New farmers with little to no experience are trained on site.

The cocoa harvesting season starts in September and runs through January every year. From September to October the cocoa pods are harvested and fermented for six days. This time of year is the rainy season, beans are sun dried for 10-12 days under strict guidelines. From November to January the second cocoa pod harvest takes place and the beans are harvested for six days. This time of year is the dry season, beans sun dry for six days. October and January the beans are dried again to meet export standards. This is also when packing, quality inspections and shipment takes place.

Once the cocoa beans arrive at our Mission factory, they are inspected and sorted by a pass/fail quality standard. The passed beans are then inspected by hand to further ensure quality.

Once the beans have been sorted they get roasted at 130ºc. Roasting is crucial as it adds flavour, separates the inner bean from the outer husk and sterilizes the cocoa beans. Once roasted the cocoa beans crack easier in the winnowing machine. This allows EMKAO to utilize every part of the cocoa bean-reducing waste.

EMKAO is committed to providing the highest quality cocoa ingredients. Sample kits are available upon request. 100g of each product can be shipped free of charge.

The cocoa beans are passed through a winnowing machine to remove their outer husks. On their own, the roasted cocoa husks can be steeped in hot water to make a delicious hybrid between hot chocolate and tea.

THE KOTOU FARM

EMKAO’s cocoa is sourced from the Kotou family farm. This 100 hectare cocoa farm is located in the Méfou-et-Afamba region of Cameroon. For three generations, the EMKAO family has refined the art of cocoa farming. Subsequently, EMKAO has achieved the highest standard of ethical and sustainable cocoa production. The Kotou farm is UTZ certified. UTZ is a world-renowned program managed by the Rainforest Alliance.UTZ promotes fair farming wages and sustainable agriculture practices.

OPERATIONS

Each harvest season, the Kotou farm employs 80 - 100 local farmers. Prior to the harvest season, the neighbouring village is notified of the upcoming employment opportunity. As cocoa harvesting is the main source of income the Kotou farm sees new and returning farmers each year. Salaries and benefits are provided to all contracted farmers. New farmers with little to no experience are trained on site.

HARVESTING SEASON

The cocoa harvesting season starts in September and runs through January every year. From September to October the cocoa pods are harvested and fermented for six days. This time of year is the rainy season, beans are sun dried for 10-12 days under strict guidelines. From November to January the second cocoa pod harvest takes place and the beans are harvested for six days. This time of year is the dry season, beans sun dry for six days. October and January the beans are dried again to meet export standards. This is also when packing, quality inspections and shipment takes place.

QUALITY BEANS

Once the cocoa beans arrive at our Mission factory, they are inspected and sorted by a pass/fail quality standard. The passed beans are then inspected by hand to further ensure quality.

ROAST PROCESS

Once the beans have been sorted they get roasted at 130ºc. Roasting is crucial as it adds flavour, separates the inner bean from the outer husk and sterilizes the cocoa beans. Once roasted the cocoa beans crack easier in the winnowing machine. This allows EMKAO to utilize every part of the cocoa bean-reducing waste.

THE EMKAO DIFFERENCE

EMKAO is committed to providing the highest quality cocoa ingredients. Sample kits are available upon request. 100g of each product can be shipped free of charge.

THE HUSKAO PROCESS

The cocoa beans are passed through a winnowing machine to remove their outer husks. On their own, the roasted cocoa husks can be steeped in hot water to make a delicious hybrid between hot chocolate and tea.

USA LABEL

CANADIAN LABEL

NUTRITIONAL FACTS

NUTRITIONAL FACTS