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Fresh Cocoa Bean

We verify the production chain of our suppliers.

Fresh Cocoa Bean from our sources has all the international certifications; thus, these products are mostly free of exploited labor, irreversible environmental impact, and unfair working conditions.

Fresh Cocoa Bean

Our Sources

Fairtrade is a movement that seeks to promote social and environmental sustainability in the production of goods, including cocoa beans.

Ecuador is one of the top producers of fine-flavored cocoa beans in the world. The country's cocoa is primarily of the Arriba Nacional variety, which is known for its floral, fruity, and nutty flavor notes.

Fine Aroma Cacao (Nacional)

The cocoa native to a specific country is known for its distinct floral, fruity, and unique flavors and aromas. When used to make chocolate, it produces a smooth and flavorful result, which is why it is recognized globally as "fine aroma cocoa".

Cacao ASSS – ASS – ASE (Nacional)

This type of cocoa is exported with a maximum humidity level of 7%. Its classification is determined based on factors such as weight per 100 cocoa beans, following the table provided by the Ecuadorian Institute of Normalization.

CCN-51 Cacao

This type of cocoa bean is known for its distinctive fruity flavors, including notes of nuts and citrus, as well as its distinct chocolate flavor. The acronym CCN-51 stands for "Colección Castro Naranjal," and the number "51" refers to the crossbreeding of the seeds used to create this particular variety.

ASS-ASS-ASE-CCN-51

​TECHNICAL SPECIFICATIONS

​

  • Moisture: 5.58%

  • Broken: 2-3%

  • Impurity: 2-4%

  • Sieving 5mm: 0

  • Total purple: 

  • Total Slaty: 4%

  • Insect Damage: 0

  • Mouldy: 4%

  • Bean count: 100

  • FFA soxhlet (press+0.3); 0

  • Odor: normal

  • Visual: Normal

  • Packing: food grade quality jute bag 60/70 Kgs

  • Certifications: Rainforest Alliance, Sustainable Cocoa (by GrandSur).

01

Ecuador

TECHNICAL SPECIFICATIONS

​

PHYSICAL:

  • Partially fermented grains violet: 4,5%​

  • Fermented grains: 92%

  • ​Sprouted grains: 0

  • Split and flat grains: 2,4%

  • Multiple grains: 1,7%

  • Moldy grains: 0

  • Black grains: 0

  • Insect damage grains: 0

  • Moisture: 7,7%

  • Foreign matter: 0,5%

EXTERNAL COLORS:

  • White: 0

  • Caramel: 100%

  • Ashy: 0

ODOR:

  • Frutal

Sur del Lago

Tucani

Rio Caribe

Sucre

TECHNICAL SPECIFICATIONS

​

PHYSICAL:

  • Partially fermented grains violet: 11%​

  • Fermented grains: 82%

  • ​Sprouted grains: 0

  • Split and flat grains: 3%

  • Multiple grains: 1%

  • Moldy grains: 0

  • Black grains: 1%

  • Insect damage grains: 0

  • Moisture: 7,3%

  • Foreign matter: 0,25%

EXTERNAL COLORS:

  • White: 0

  • Caramel: 95%

  • Ashy: 0

ODOR:

  • Frutal

Accounting for approximately 40% of global cocoa production. Cocoa is a crucial part of Ivory Coast's economy, with over 5 million Ivorians involved in cocoa production. Ivory Coast's cocoa beans are primarily of the Forastero variety, which is known for its high yield and robust flavor. The country's cocoa industry has faced challenges in recent years, including low prices, aging trees, and deforestation; to address these challenges, the Ivorian government has launched initiatives to promote sustainable cocoa farming and improve the livelihoods of cocoa farmers. Ivory Coast's cocoa is primarily exported to Europe, where it is processed into chocolate and other cocoa-based products. The quality of Ivory Coast's cocoa has improved in recent years, with many farmers adopting better agricultural practices and improved post-harvest handling techniques. Ivory Coast has a cocoa grading system in place to ensure the quality of its cocoa beans, with the highest quality beans designated as "Grade I" beans.

Venezuela , situada en el noroeste de América del Sur, tiene fama de ser el hogar del cacao, al igual que Escocia es el hogar del whisky. Es la región productora de cacao más famosa, conocida por producir los preciados granos de cacao criollo, que representan menos del 1% de la cosecha mundial de cacao. Venezuela es responsable del 90% de la producción mundial de cacao criollo, una hazaña verdaderamente notable.

Además del criollo, Venezuela también produce cacao Trinitario, que representa sólo el 10% de la cosecha mundial de cacao. El cacao Trinitario es un híbrido de cacao criollo y amazónico, conocido por sus propiedades aromáticas y altos rendimientos, muy similares a los del amazónico, pero conservando las características sensoriales de los granos criollos. Cabe destacar que los Trinitarios venezolanos tienen un importante contenido genético de Criollos, lo que aumenta aún más su calidad.

La excelencia de Venezuela en la producción de cacao va más allá de su superioridad genética. El país también cuenta con conocimientos ancestrales en procesos previos y posteriores a la cosecha que se han transmitido desde hace más de 400 años. Esto abarca varios aspectos, como el terroir, las técnicas de cosecha y fermentación, los procesos de secado y los métodos de transporte y almacenamiento. Este rico patrimonio de conocimientos se suma a la calidad excepcional de los granos de cacao venezolano.

Forastero & Trinitario

​TECHNICAL SPECIFICATIONS

​​

  • Moisture: 7.37%

  • CRM: 0.01

  • Flat: 0

  • Sieving 5mm: 0

  • Total purple: 1

  • Total Slaty: 2.33

  • Insect Damage: 0

  • Mouldy: 0.33

  • Bean count: 80

  • FFA soxhlet (press+0.3); 0.86

  • Odor: normal

  • Visual: normal

  • Packing: food grade quality jute bag 60/70 Kgs

  • Certifications: Rainforest Alliance, Fairtrade, Organic, UTZ.

03

Ivory Coast

Venezuela, located in the northwest of South America, is reputed to be the home of cocoa, like Scotland is the home of whisky. It is the most famous cocoa-producing region, known for producing the prized Criollo cocoa beans, which account for less than 1% of the world's cocoa crop. Venezuela is responsible for 90% of the world's Criollo cocoa production, a truly remarkable feat.

In addition to Criollo, Venezuela also produces Trinitario cocoa, which accounts for only 10% of the world's cocoa crop. Trinitario cocoa is a hybrid of Criollo and Amazonian cocoa, known for its aromatic properties and high yields, very similar to those of the Amazonian, but preserving the sensory characteristics of the Criollo beans. It should be noted that Venezuelan Trinitarios have an important genetic content of Criollos, which further increases their quality.

Venezuela's excellence in cocoa production goes beyond its genetic superiority. The country also has ancestral knowledge in pre- and post-harvest processes that have been passed down for more than 400 years. This encompasses various aspects, such as terroir, harvesting and fermentation techniques, drying processes, and transportation and storage methods. This rich heritage of knowledge adds to the exceptional quality of Venezuelan cocoa beans.

Carenero Superior

Barlovento

TECHNICAL SPECIFICATIONS

​

PHYSICAL:

  • Partially fermented grains violet: 30%​

  • ​Sprouted grains: 64%

  • Split and flat grains: 1,7%

  • Multiple grains: 1,3%

  • Moldy grains: 0

  • Black grains: 0

  • Insect damage grains: 0

  • Moisture: 7,3%

  • Foreign matter: 0,2%

EXTERNAL COLORS:

  • White: 0

  • Caramel: 72,5%

  • Ashy: 27,5%

ODOR:

  • Frutal

02

Venezuela

Papua New Guinea is one of the largest cocoa producers in the Pacific region, with an estimated annual production of around 50,000 metric tons. The country's cocoa is primarily of the Trinitario variety, which is known for its complex flavor profile and high-quality beans. Papua New Guinea's cocoa is grown primarily by smallholder farmers, many of whom use traditional farming techniques.  Papua New Guinea's cocoa is primarily exported to Australia, Japan, and Europe, where it is used to produce high-quality chocolate and other cocoa-based products. The country's cocoa is known for its distinct flavor profile, which is characterized by notes of tropical fruit, nuttiness, and earthiness. Papua New Guinea's cocoa is often grown in shade-grown agroforestry systems, which help to promote biodiversity and reduce deforestation.

Forastero & Trinitario

​TECHNICAL SPECIFICATIONS

​

  • Moisture: 7.5%

  • CRM: 0.01

  • Flat: 0

  • Sieving 5mm: 0

  • Total purple: 1

  • Total Slaty: 3%

  • Insect Damage: 0

  • Mouldy: 3%

  • Bean count: 100

  • FFA soxhlet (press+0.3):

  • Odor: normal

  • Visual: normal

  • Packing: food grade quality jute bag 60/70 Kgs

  • Certifications: Rainforest Alliance, Fairtrade, Organic, UTZ.

05

Papua New Guinea

Cameroon is one of the major cocoa producing countries in the world, with an annual production of around 240,000 metric tons. Cameroon's cocoa beans are known for their unique flavor profile, which is characterized by floral, fruity, and spicy notes. The main varieties of cocoa grown in Cameroon are Trinitario and Forastero, which are known for their high yield and disease resistance. The majority of Cameroon's cocoa production comes from smallholder farmers who rely on cocoa as their main source of income. Cameroon's cocoa industry has faced challenges in recent years due to low prices and aging trees, which have led to a decline in production. To address these challenges, the Cameroon government has launched initiatives to support cocoa farmers and encourage investment in the industry. Cameroon is also known for its specialty cocoa, including the rare and highly sought-after "Amelonado" variety, which is grown in the country's southwest region. The processing of Cameroon's cocoa beans is often done locally, with many small-scale processing facilities located throughout the country.

Forastero & Trinitario

​TECHNICAL SPECIFICATIONS

​​

  • Moisture: 7%

  • CRM: 0

  • Flat: 0

  • Sieving 5mm: 0

  • Total purple: 

  • Total Slaty: 2

  • Insect Damage: 0

  • Mouldy: 1

  • Bean count: 60-70

  • FFA soxhlet (press+0.3); 0

  • Odor: normal

  • Visual: normal

  • Packing: food grade quality jute bag 60/70 Kgs

  • Certifications: Rainforest Alliance, Fairtrade, Organic, UTZ.

04

Cameroon

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