Asa Capital Partners LLC was founded in 2020 as an international trading company specializing in the supply of premium cocoa beans and semi-finished cocoa products for the global chocolate markets. Our company engages in the trade of cocoa beans and a variety of cocoa products including cocoa powder, cocoa butter, cocoa liquor and cocoa cake.
At Asa Capital Partners LLC, we believe that trading cocoa involves more than simply buying and selling products. It is a complex and demanding activity that requires respect, trust, and accountability. We are dedicated to supplying our clients with superior cocoa products while delivering reliable, best-in-class, and timely service that aligns with our corporate values.
There are three main varieties of cocoa beans:
After harvesting, cocoa beans are removed from the pods and undergo a robust fermentation process. The beans are stored on top of plantain leaves or in baskets for up to six days. Following fermentation, the beans are naturally dried for an average of five to ten days.
Ghana's cocoa beans are recognized for their superior quality and flavor compared to beans from other origins. In our pursuit of complete client satisfaction, Asa Capital Partners LLC remains committed to sourcing and providing only the best cocoa products to meet the diverse needs of our clients.
Nathan Annor serves as the Founder and CEO. He is responsible for providing overall leadership and strategic direction to the organization
Lawrence Abedi is a partner who contributes to the management and guidance of the company’s operations and supports the executive leadership.
Cocoa liquor, also referred to as cocoa paste or solid cocoa mass, is produced by processing cocoa nibs through a milling system. During this process, the nibs are roasted at temperatures ranging from 100°C to 150°C, resulting in a viscous cocoa liquor. To ensure optimal quality and fineness, the cocoa liquor is further ground. As the essential base ingredient for finished chocolate, cocoa liquor is blended with cocoa butter and other components to create a wide variety of chocolate products.
After the cocoa liquor is finely ground, it undergoes hydraulic pressing to separate the cocoa butter from the cocoa cake, which is the dry component of pressed liquor. The extracted 'crude' cocoa butter is carefully filtered to remove any impurities. It then passes through a deodorization phase, where traces of odors and volatile acids are eliminated, resulting in a more pleasant and natural taste. Cocoa butter is recognized as one of the most stable and highly concentrated natural fats and is widely used to enhance the flavor, scent, and smoothness of finished chocolate. In addition, it is a key ingredient in cosmetics, tanning oils, soaps, and various topical creams and lotions.
The remaining byproduct from pressing cocoa liquor is known as cocoa cake or 'press cake.' This solid, disk-shaped product typically has a fat content of approximately 10–12%. Cocoa cake is commonly used for coloring and added flavor in cocoa-based products. To create kibbled cake, the cocoa press cake is coarsely ground or 'kibbled.'
Cocoa powder is produced by pulverizing and grinding (or kibbling) the cocoa cake to achieve the desired fineness. Compared to other cocoa bean derivatives, cocoa powder contains less fat. At this stage, the powder can be alkalized to darken its color and intensify the flavor. Cocoa powder is a versatile ingredient used in cocoa-based drinks, biscuits, desserts, and various other products throughout the food and beverage industries.
Email us at info@asacp.ai or call us at 5135518947