Fine high-quality cocoa beans from a single origin. Our product is harvested, fermented and dried in Siuna, Nicaragua's North Caribbean. The richness and complexity of this cocoa reveals the extraordinary nature of its origin; meeting point of the breeze of two oceans.
Our cocoa is fermented in wooden boxes and then dried under the solar system.
Customized cocoa beans: We can develop and produce cocoa profiles according to our clients needs.
Packaginig: In bags of jute of a (gross) weight of 60 â?? 65 kg
We are a Papua New Guinea company exporting of Premium Quality sun dried from Wewak, East Sepik Province.
Our cocoa beans are for 7 days to achieve a rich fruity flavors and sun dried for 4-6 days to achieve 7-8% moisture content which extends it's shelf life. We are bean to bar chocolate makers and understand that quality of beans makes all the difference when making high quality chocolates and cocoa products.
COMMODITY:Cocoa Beans
Origin: East Sepik Provinc, Papua New Guinea
Grade : Quality Fermented
Colour /Appearance: Brown Oval -shaped
Maturity: Matured Beans
Crop Year: April 2025
Style :Sun Dried
Mositure : 7-8% Max
Bean Count: 89 to 99beans/kg
Broken beans / defective: 0.7% - 0.8% maximum
Fat Content: 46.92%
Theobromine: 2% Max
Admixture : Negligible
Nahua Cacao processes and sells fine flavored cacao beans to premium artisanal and specialty chocolatiers in Europe, Japan, and the United States.
The fine flavored cocoa beans come from the Upala region, Costa Rica. The cacao planted species pertain to selected Trinidadian clone varieties and hybrids.
Packaging: 50 kg jute bags.
Origin: 100% trinitarian type cocoa beans of Costa Rica
Our premium Natural Dried Cocoa Beans are sourced from the fertile lands of Kolaka, a region renowned for its high-quality cocoa production. These beans are carefully harvested and naturally dried to preserve their rich flavor profile and inherent quality.
Key Specifications:
* Water Content: 6.99% (Ensuring optimal preservation and preventing spoilage)
* Foreign Matter Level: 0% (Guaranteed purity and absence of extraneous materials)
* Smoky Smell: 0% (Free from any undesirable smoky odors, preserving the natural cocoa aroma)
* Broken Seed Rate: 0% (Indicating careful handling and processing, ensuring whole bean integrity)
* Number of Seeds per 100 Grams: Maximum 75 (Signifying a desirable bean size for quality processing)
* Impurity Level: 0.46% (Minimally present, consisting of naturally occurring, non-detrimental elements)
* Moldy Seed Level: 2.33% (Within acceptable industry standards, with rigorous quality control measures in place to minimize occurrence)
* Seed Germination Rate: 3% (Naturally occurring low level, indicative of non-viable beans suitable for processing)
These Natural Dried Cocoa Beans are an excellent choice for manufacturers seeking high-quality raw materials with consistent characteristics for producing premium chocolate and cocoa-based products.
The carefully controlled drying process and stringent quality checks ensure a product that meets demanding industry standards.
Payment Terms: (FOB)
Packaging: 26MT (40 feet FCL) 62.5 KG jute bags
Harvest Season July (Light Crop) August - December (Main Crop)
Lead Time/Availability: 4 - 5 Weeks
Payment Terms: 100% LC at sight/To be negotiated
3rd party inspection at point of stuffing (SGS, Cotecna etc)
Cocoa beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans:
Botanical Characteristics:
Species: Theobroma cacao
Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation.
Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp.
Cultivation:
Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia.
Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F).
Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year.
Processing:
Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness.
Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping.
Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor.
Composition:
Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel.
Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine).
Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate.
Uses:
Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate.
Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics.
Quality Grading:
Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production.
Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market.
Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
