Due the tightness of short supply and a growing demand on the world of COCOA beans and derivatives, Peru just found a place as one of the finest suppliers of these products.
There is really an interest for Peruvian COCOA products from the Industry of Chocolate in Europe and United States,
The Cocoa beans that Peru has, comes from the selection of fermented almond cacao with humidity under 8%. This product is highly demanded for the chocolate industry of the world.
We at Capricho Goods commercialize the COCOA beans that come from TINGO MARIA and TOCACHE one is located at the extreme EAST of CENTRAL part of PERU and the second at JUANJUI.
The beans will be exported from belawan port of Medan-Indonesia to the required port from the buyers, and the payment method should be in full lc system, on fob basis .
Dried Cocoa beans, (Good Fermented) û C(te dÆIvoire crop.
Moisture Content: 7,5% Maximum
a. Ash Content: 6% Maximum
b. Bean Count: 100 / 100 grams
c. Moldy Content: 5% Maximum (included insect damaged)
d. Salty: 5% Maximum
e. FFA(acidity) 1.8%.
Clean product, free from foreign matter such as stones, stick and metals.
Origin: C(te dÆIvoire / West Africa.
In new jute gunny bags (NO Wooden Packing)IJO 98/01 (65kg).
Commodity: Raw Cocoa Beans
Origin: Nigeria Crop Year: 2024/2025
Packing: 64kg jute bags or buyer's request
Quality: As per the following SPECIFICATIONS:
Moisture Content: Max 7.5%
Bean Count: 95 beans per 100g Moldy Beans: Max 2%
Defective Beans: Max 2%
Foreign Matter: Max 0.5%
Fat Content: 54.2% (Min 50%)
Free Fatty Acids: Max 1.5%
Shell Content: 15.5%
Theobromine: 1.8%
Caffeine: 0.2%
Heavy Metals: Within EU/ICO/ISO acceptable limits
Pesticide Residue: Nin
Microbiological Safety: Passed (Total Plate Count}
These Colombian cocoa beans are known for their fine aroma and superior quality. Carefully sourced and selected, they offer a robust base for premium chocolate production, with a rich, full-bodied cacao flavor.
Physical-Chemical Properties: Rich in fat content, providing an ideal base for high-quality chocolate.
Organoleptic Qualities: The beans offer a rich, intense cocoa flavor with a natural, fine aroma.
Safety and Quality: Free from GMOs and gluten, and certified free of pesticide residues.
Coco Stick st Lucian classification of tea as a hot drink. The process of creating this delicacy begins when cocoa pods are picked and then fermented for three weeks. The cocoa is then roasted inside a clay pot with the sun. When fully roasted, the beans are left to cool and the shells removed. They are then ground into a paste, rolled on a flat surface to get the cocoa stick.
Once the cocoa stick dries, it is grated and steeped in boiling water, along with your own preferred balance of spices, selecting from bowls of cinnamon, cardamom, fennel, nutmeg, bay leaf, and more. Sugar is added and a little milk or cream and some flour to make it thicker and more filling
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