We supply high-quality Cacao Beans from Keerom and Jayapura, Papua - Indonesia. Our beans are sourced directly from farmer groups under Gapoktan Nawa Tunas Baru and are available in two main types:
1. Fully Fermented Cacao Beans (FF):
- 5-7 days fermentation
- Moisture: 7-9%
- Strong aroma and deep flavor
- Ideal for artisan and bean-to-bar chocolate
- 85% of the process undergoes strict QC for export readiness
2. FAQ Beans (Fair Average Quality):
- Sun-dried, non-fermented
- Moisture: 10-12%
- More affordable for bulk chocolate processing
- Requires additional drying if above 10% moisture
Production Capacity: 130 tons/year
Packaging: Export-standard jute bags (60-65kg)
Shipping: From Papua to Jakarta or global port upon request
Certifications: Local agricultural compliance
Currently supplied to major buyers in Java & Bali, including Monggo, Pipiltin, Mason, Jungle Gold, and Olam.
Our fermented cacao beans originate from Bali, where the ideal tropical climate produces cacao beans of the highest quality. Known for their rich flavor and complex aroma, these beans are carefully fermented to highlight their unique characteristics. Harvested from the finest plantations, these cacao beans are the preferred choice for premium chocolate makers worldwide, offering an unmatched authenticity in taste and quality
Fermented cacao nibs from Indonesia Premium Cacao are made from carefully selected cacao beans grown in Bali. After a meticulous fermentation process to develop a rich flavor and aroma, these cacao nibs are naturally processed to maintain their authenticity and superior quality. With a crunchy texture and pure chocolate taste, these cacao nibs are perfect as a healthy snack, smoothie topping, or an ingredient in premium chocolate making, providing an authentic and rich flavor experience
High-quality Grade 2 fermented cacao beans, sun-dried and hand-sorted. 85% fermentation, less than 7.5% moisture content. Suitable for chocolate manufacturing. Origin: Ghana. Packed in jute bags, 70-100 kg per bag.
