| Appearance | Brown to dark brown, oval-shaped, rough skin |
| Size | 2 - 3 cm in length |
| Weight | 20 - 40 grams per bean |
| Odor | Mild, earthy, with a slightly fermented aroma |
| Moisture Content | 6% - 8% |
| Density | 0.7 - 0.9 g/cm³ |
| Color | Brown to reddish-brown |
| Shell Thickness | 0.5 - 1 mm (varies depending on variety) |
| Fermentation | Fully fermented (typically 5 - 7 days) |
| Cocoa Butter Content | 45% - 55% (varies depending on bean type) |
| Fat Content | 50% - 55% |
| Cocoa Solids Content | 30% - 40% |
| Impurities | Maximum 2% non-cocoa materials (e.g., broken beans, sticks, dirt) |
| Storage Conditions | Cool, dry, and well-ventilated place, away from sunlight and strong odors |
| Packaging | Typically stored in jute or burlap sacks |