Cacao beans are fermented for several days in wooden boxes, then sun-dried. Without proper fermentation, the chocolate flavor does not come out. We support farmers in Sulawesi, Bali and Sumatra so fermentation is clean and consistent from lot to lot.
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Cacao
Theobroma cacao
Proper fermentation in the village is what brings out the chocolate flavor.
Typical specifications
- Origin
- Sulawesi, Bali, Sumatra
- Forms
- Fermented cacao beans, nibs
- Moisture
- ≤ 7.5%
- Packing
- Jute sacks of about 62.5 kg.
- HS code
- 1801
- Bean count per 100 g
- confirmed per lot
- Fermentation rate
- confirmed per lot
Typical trade figures. Exact specifications are stated on the lot sheet and can be checked with a sample.
Harvest calendar
Harvest season
| Commodities | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cacao | Sulawesi | Peak harvest | Peak harvest | Peak harvest | Peak harvest | Partial harvest | Partial harvest | Partial harvest | |||||
| Sumatra & Bali | Peak harvest | Peak harvest | Peak harvest | Peak harvest | Partial harvest | Partial harvest | Partial harvest | ||||||
Peak harvest Partial harvest
General estimates; timing varies by region and weather. We confirm exact availability per lot.
Other commodities
Contact
Request a sample: Cacao
Tell us the grade, volume and destination port. We will send a sample from the lots available.