Climate Protection Confirmation

Naturata
Description

The organic beans for Naturata cocoa come from various Fairtrade projects or demeter projects in Latin America.

Cocoa is obtained from the seeds of the evergreen cocoa tree. Cocoa's typical aroma develops during fermentation and roasting: first, the beans are fermented. To do this, they are stored in layers in boxes for several days and ventilated at regular intervals. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted beans are crushed, coarsely ground and pressed, whereby the cocoa butter is partially extracted. What is left is the press cake which is ground into extremely fine cocoa powder. Depending on the remaining cocoa butter content, the cocoa is designated as either cocoa (at least 20 % cocoa butter) or strongly de-oiled cocoa (at least approx. 10 % cocoa butter). In cooperation with myclimate, all CO2 emissions generated during production and transport of the products are compensated – for the benefit of the climate.
The CO2 emissions will be offset in high-quality myclimate carbon offset projects

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