Cocoa

Our Cocoa bean Collection: We offer a curated selection of Arabica and Robusta green beans sourced from across the Indonesian archipelago. Each lot is grown in rich volcanic soil, processed at origin, and graded for quality. From highland specialty Arabica to bold lowland Robusta, our collections reflect the depth and diversity of Indonesia’s coffee heritage.

Fermented Cocoa Beans
Sun-dried and traditionally fermented. Graded and sorted for export. Available from Flores, Sulawesi, Sumatra, and other regions.

Cocoa Nibs
Cracked and roasted cocoa beans. Ideal for chocolate, bakery, and health food applications. Available in various roast levels upon request.

Cocoa Powder
Fine powder processed from premium cocoa cake. Available in:

• Natural Cocoa Powder
• Alkalized (Dutch-Processed) Cocoa Powder

Cocoa Butter
Extracted from high-quality beans, available in:

• Pure Pressed Cocoa Butter
• Deodorized Cocoa Butter (upon request)

Origins:
We source from various Indonesian cocoa-producing regions, including:

• Flores (Ende, Sikka, East Manggarai) – Balanced acidity, subtle fruit notes
• Sulawesi (Luwu, Kolaka, Polewali) – Rich body, earthy tones, widely cultivated
• Sumatra (Lampung, West Sumatra) – Bold character, ideal for powder & butter production
• Bali & West Nusa Tenggara (for limited micro-lots) – Clean flavor, smallholder processed

Specific origin can be provided upon request and based on availability.

 

Grading & Quality:

• Fermented Beans: Grade A & B based on moisture, bean count, and fermentation
• Nibs & Powder: Food-grade processing, quality control documents available
• Cocoa Butter: Cosmetic and food-grade formats available on request

All products are batch-tested for quality and can be packaged in bulk or custom formats.