Dried, fermented cacao seed, the start of something sweeter.
Cocoa Bean is a dark brown.
It can be described as dark, dim, somber and gloomy.
Set in white, because white reads best on it.
The cocoa bean, also known as cocoa or cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree. Due to its high fat content, the bean can be ground into a liquor, from which cocoa butter and cocoa powder are extracted. Cacao trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.
Read on WikipediaA bean is the seed of plants in many genera of the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are sold fresh or preserved through drying (a pulse). Beans have been cultivated since the seventh millennium BCE in Thailand, and since the second millennium BCE in Europe and in Peru. Most beans, with the exception of peas, are summer crops. As legumes, the plants fix nitrogen and form seeds with a high protein content. They are produced on a scale of millions of tons annually in many countries, with India as the largest producer.
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