Flavor cocoa

[2] It was defined by the United Nations Conference on Trade and Development:[3] Fine flavour cocoa is cocoa characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a given environment/terroir, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition, and integrity of the bean.Most flavor cocoa is used for high-quality dark chocolate.

This identification continued after Europeans began consuming chocolate,[5] and in the 18th century, cocoa was advertised by its port of origin.

[6] For example, physician R. Brookes reported in 1730:[7] The Kernels that come to us from the Coast of Caraqua, are more oily, and less bitter, than those of the French Islands, and in France and Spain they prefer them to these latter: But in Germany, and the North they have a quite opposite Taste.

As producers emphasized a consistent flavor to create a brand identity, the natural variety in cocoa was de-emphasized, through blending beans of different origins and types.

The influence of large chocolate makers and cocoa traders, such as Nestlé and Valrhona, and Olam and Daarnhouwer, and the absence of West African countries was criticized by academic Kristy Leissle.

[9] Leissle characterized the process as favoring origins that already had industry support, rather than solely using objective and subjective assessments.

[11] Leissle argues that variable stock availability of single origin beans when there is conflict, for instance in Venezuela, remind consumers of the people involved in chocolate production.