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.).