Organic cocoa beans

Organic cocoa beans (Criollo, Trinitario and Forastero blend)
Cocoa beans are the main raw material for chocolate production. As a “superfood”, cocoa beans are rich in antioxidants and other nutrients. They contain more antioxidants than red wine and three times more than green tea, and are also rich in minerals. The pods are hand-picked, the raw beans are cleaned with natural water and selected for the highest quality. The production process fully preserves the nutritional value of the beans without any additives.
Originating in the Amazon rainforest, these beans are a key ingredient in chocolate production and find their way into a variety of delicacies, including the traditional Mexican drink tejate. But their value is not limited to gourmet pleasure. This humble bean offers many benefits and a wide range of uses, not only culinary, but also medicinal and even ceremonial purposes.
Ceremonial and cultural uses - in some cultures, cocoa has been used in religious ceremonies and rituals and in traditional medicinal practices. The cacao tree has been considered a sacred plant.
Cacao is a good source of essential minerals.
It may seem strange, but cacao can be a useful ally in weight management. It is relatively low in sugar and can help satisfy chocolate cravings without extra calories.

Caution
Cocoa beans naturally contain caffeine, which can cause anxiety and insomnia if consumed in excess.
Some people may experience digestive discomfort such as bloating or diarrhoea due to the high fibre content of cocoa.
Rarely, but not always, people may be allergic to cocoa, experiencing symptoms such as a rash on the skin and itching.

Uses of cocoa beans
Cocoa beans are known to be used in chocolate production. The beans are harvested, fermented, dried, roasted and ground to produce cocoa mass, cocoa butter and cocoa powder, which are the building blocks of chocolate products.

Cocoa beans are crunchy and soft at the same time, so you can just chew them. They can also be crushed or ground to make a powder that can be used in culinary preparations. Roasted cocoa beans are less bitter.
Cocoa beans can be used to make cocoa powder, which can be used to make hot cocoa and a variety of chocolate-flavoured beverages.
In baking, you can use cocoa powder in addition to cocoa nibs to add a rich chocolate flavour to biscuits or cakes.
Recommended intake is 10-15g per day.

Sources
https://www.onegreenplanet.org
https://www.webmd.com