Cocoa beans
- • Origin: Côte d'Ivoire (specific regions depending on season and partner cooperatives).
- • Fermentation: controlled with a focus on flavour and consistency.
- • Moisture: export-target moisture aligned with buyer requirements.
- • Defects: aligned with contract specs and agreed tolerance levels.
- • Packaging: jute bags (50–65 kg) or as per buyer requirements.
We can share typical lab data and visual references once we understand your application (industry, chocolate, cocoa powder, etc.).
Looking for detailed buyer specs, quality control and export process? Visit our dedicated cocoa page.