Cocoa Derivatives

Our cocoa beans are processed into high quality cocoa liquor.
The cocoa liquor is won by grinding and liquefying of cocoa bean fragments.

The cocoa beans are cleaned in order to separate foreign bodies. After that they are roasted at 100° to 160° C.

The roasted beans are broken down into pieces (nibs) and the shells are blown away. The cocoa nibs are grounded in
mills into a chocolate mass: cocoa liquor.

The cocoa mass (or liquor) can be pressed. The results are cocoa butter and cocoa cake. The cocoa cake can be grinded into cocoa

Bohnkaf Kolonial is your competent partner for cocoa beans as well as for all cocoa derivatives.









The Aztec and Mayans of Central America cultivated cocoa trees long before the arrival of European explorers. These Mesoamerican Indians were the first to create a drink from crushed cocoa beans mixed with water and flavorings such as chili peppers, vanilla, and other spices. It was a special beverage reserved for Mayan rulers and special ceremonies.

The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl. The Mayan used cocoa beans also as currency.

The Maya believed that the kakaw (cacao) was discovered by the gods in a mountain that also contained other deletable foods to be used by the Maya.

The invading Spaniards learned about cocoa from the Aztec Indians in the 1500s and brought this fascinating “new” food back to Europe.

Chocolate slowly spread across the royal courts of Europe, and by the 17th century it was an expensive luxury reserved for the upper class.

The cacao plant was first given its botanical name by Swedish natural scientist Carl von Linné (1707-1778), who called it “Theobroma (Food of the gods) cacao”.


Bohnkaf-Kolonial GmbH & Co. KG

Veit-Stoss-Ring 65

D-24539 Neumünster Germany

+49 (0) 4321 / 556 22 08

+49 (0) 4321 / 556 22 09

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