HUSKAO | Cocoa Husks
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
- THE KOTOU FARM
- OPERATIONS
- HARVESTING SEASON
- QUALITY BEANS
- ROAST PROCESS
- THE EMKAO DIFFERENCE
- THE HUSKAO PROCESS
- NUTRITIONAL FACTS
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 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
NUTRITIONAL FACTS