Cocoa Beans

Get the highest-quality, fermented cocoa beans with rigorous quality control, ideal for premium chocolate and cocoa product manufacturers. 

Profile: Malagasy cocoa is celebrated for its exceptional quality and vibrant flavor profile. Sourced primarily from the rare Criollo and Trinitario varieties, it offers a delightful balance of fruity notes, such as red berries and citrus, complemented by subtle floral undertones. The careful fermentation and drying processes enhance its bright, aromatic character and refined acidity. Ideal for premium, single-origin chocolates.

Specifications:

• Origin: Madagascar

• Quality:

  • Max 5% moldy/insect-affected

  • Max 5% slaty beans

  • Max 1% foreign matter

  • Max 2% flat beans

  • Beancount: Max 100/100g

  • Moisture: Max 7.8%

  • Tolerance: Up to 3% less; no excess allowed

• Sun Dried & Good fermented Cocoa Beans

• Minimum 95% uniform color – Brown to dark Brown

• Uniform size (90-100 seeds / 100 gm) Manual count

• Free from strange odors.

• Maximum of Flat beans 2%.

• Maximum of slate grains 1%. By cut test.

• Maximum of impurities 0.5%.

• Maximum of moldy grains 3%. By cut test.

• Maximum grains sprouted 1%. By cut test.

• Maximum grains minced 1%. By cut test

• Maximum of broken grains 2%.

• Maximum Moisture 7.5%

• Payment Terms: LC or TT 100% against original documents

Delivery: All major ports

Fill out the form below for full details on our premium Madagascar cocoa beans.