Raw
Supplying high-quality fermented cocoa beans and derivatives. Our sourcing focuses on bean size, fat content, and flavor profile for global chocolate manufacturers and confectionery industries.
Technical
| Parameter | Standard Requirement |
|---|---|
| Bean Count | 95 - 105 per 100g Max |
| Moisture Content | 7.5% Max |
| Fermentation Level | Min 65% - 70% Well Fermented |
| Fat Content | 52% - 54% Min |
| Defects (Moldy/Slaty) | 3% Max / 3% Max |
Quality Assurance: All cocoa beans are sourced from regions practicing traditional fermentation and sun-drying techniques. We ensure low levels of FFA and high cut-test scores for premium chocolate production.
Source Cocoa
Contact our Singapore trading desk for bean grading reports, origin-specific profiles, and bulk shipping quotes.
Technical
The bean count indicates the size and weight of the beans. A lower count (95-105) indicates larger, meatier beans, which typically yield a higher percentage of cocoa butter and liquor during processing.
While our primary focus is on raw fermented beans, we can source high-grade cocoa derivatives including natural/alkalized powder and pure cocoa butter for specialized industrial clients.
We perform mandatory "Cut Tests" on every batch. This ensures the majority of beans have achieved the deep brown color and internal ridges that signify proper fermentation, essential for flavor development.
We utilize food-grade jute bags or hermetic liners (GrainPro) to prevent "sweating" in the container. Additionally, we ensure containers are properly lined with moisture-absorbent materials for long-haul maritime routes.
Fuel Your
Connect with our agricultural specialists to discuss harvest cycles, flavor profiles, and global logistics for your cocoa inventory.
Discuss Requirements ➔