Product Overview

We export premium Indonesian cocoa beans (fermented and unfermented) and semi-finished products, distinguished globally for their unique and complex flavor profiles. Our cocoa is the preferred raw material for high-end chocolate production, ensuring a distinctive taste and aroma that meets the high standards of global confectioners and beverage manufacturers.

Processing & Quality Control

Crucial fermentation and drying processes are meticulously controlled to achieve the optimal flavor precursors and reduce acidity. Quality control is rigorous, centered on the cut test to verify the fermentation index, along with precise monitoring of the bean count and the removal of defective beans or foreign matter.

Export Specifications, Applications & Compliance

Technical standards require a Maximum Moisture Content of 7.5%, Defective Beans Max 3.0%, and Shell Content Max 1.5%. Cocoa is the primary raw material for chocolate manufacturing (mass, powder, butter), confectionery, and the beverage industry. Full compliance is ensured via the Phytosanitary Certificate and adherence to quality frameworks like those established by HACCP.