During the natural fermentation and drying of the cocoa seeds, the seeds become cocoa beans. They acquire their typical brown colouring and lose their bitterness and astringency. The characteristics of a fine flavour cocoa variety - such as mild-nutty, fruity and sour, spicy and nutty - can already be tasted as a preliminary stage of aroma. A cocoa bean contains over 50 percent easily digestible fat, approx. 20 percent proteins and up to 10 percent polyphenols, which are important secondary plant substances.