Cocoa bean quality: cut test, bean count, Grade I and fine flavour

A cocoa buyer checks a few simple things before paying: how well the beans were fermented, how many are defective, how big they are and how dry they are. This guide explains each test.

Updated November 6, 2026 · 3 sources

The cut test

A sample of beans is cut lengthwise and each bean is checked. Buyers count mouldy beans, slaty beans (grey and unfermented) and insect-damaged beans. Under ISO 2451, good fermented beans have no more than 5% slaty and 5% defective beans by count.

Bean count

The bean count is the number of whole beans in 100 g. Fewer, larger beans usually mean more fat and a better yield. Main crop beans are larger than light (mid) crop beans.

Check	What buyers look for
Fermentation	Brown, well-fermented beans; few slaty beans
Defects	Few mouldy, insect-damaged, germinated or flat beans
Bean count	Number of beans per 100 g, agreed in the contract
Moisture	Dry enough to store and ship safely
Foreign matter	Clean beans, no stones or debris

Fine-flavour cocoa

Some cocoa, often from Latin America, is sold for its flavour, not only its butter. Buyers taste it as liquor or chocolate and pay premiums for well-fermented, clean beans with fruity or floral notes.

List the cut-test results and bean count with your cocoa lot to get better offers.

Frequently asked questions

What is a slaty bean?

A bean with a grey, slate colour inside, which shows it was not fermented.

What is a good bean count?

It depends on the contract and origin; main crop beans are usually larger, which means a lower count per 100 g.

Which standard covers cocoa beans?

ISO 2451 sets specifications and quality requirements for cocoa beans.

Sources

Checked on November 6, 2026. Laws, rules and prices change: always check the official source before you trade. This guide is general information, not legal advice.