The introduction and spread of witches’ broom disease in Brazil in the 1980s caused the downfall of productivity and quality of cocoa. In Bahia, the cocoa farming is recovering and, at the same time, other Brazilian states have an increased share of cocoa production. Currently, this production is concentrated in Bahia-63%, Pará-25% e Rondônia-7%. However, there are no published studies relating the different Brazilian cocoa producing regions with the physicochemical parameters of cocoa beans. In this work, 66 samples of cocoa beans from these states were analyzed for: moisture, pH, acidity, shell and fat contents. All these parameters are important for the quality control at the cocoa processors and affect strongly the derived products, mainly the chocolate. Analyses were performed by AOAC reference methods and the shell content was measured by gravimetric assay. The results showed wide variability with: moisture (6.0-10.3%), pH (4.4-5.9), acidity (0.66-2.07%), fat (41.0-48.7%) and shell content (10.3-17.3%). The means were compared by ANOVA and Tukey´s test (p<0.05) using SAS® software. There was no significant difference among the samples for the shell and fat contents. In relation to moisture, Bahia’s samples showed higher means than Rondonia’s samples, while samples from Pará were not different from the others. Samples from Bahia and Rondônia presented lower pH values and higher acidity than the Pará’s samples, which may lead to derived products with less intense chocolate aroma and, consequently, low sensory acceptability. In conclusion, this work evidenced relevant differences in physicochemical composition among cocoa beans from different Brazilian states.