LIKAO | Cocoa Liquor
Our cocoa liquor is created by grinding cocoa nibs into a silky smooth consistency. Also known as cocoa mass, liquor is finely milled powder suspended in cocoa butter. It is stored and shipped in solid form.
Ingredients: Cocoa liquor
Single origin: Cameroon
- OPERATIONS
- HARVESTING SEASON
- QUALITY BEANS
- ROAST PROCESS
- THE LIKAO PROCESS
- NUTRITIONAL FACTS
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.
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 LIKAO PROCESS
NUTRITIONAL FACTS