When evaluating pure cocoa powder, you must prioritize fat content, typically categorized as High Fat (20-24%), Medium Fat (10-12%), or Low Fat (<10%), as this directly impacts flavor profile and mouthfeel. Additionally, verify the pH level; Natural Cocoa Powder usually has a pH of 5.3–5.8 (acidic), while Alkalized (Dutched) Cocoa Powder ranges from 6.8–8.1 for a darker color and milder taste. Ensure the fineness meets industry standards, typically 99% passing through a 200-mesh screen to prevent grittiness in finished products.