Neo-Fermented Cocoa Beans - Grade A

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Neo-Fermented cacao beans are high-quality cacao seeds processed using a controlled, modern fermentation methodthat combines traditional fermentation with optimized microbial management. This “neo-fermentation” process enhances flavor consistency, aroma, and bean quality, making them ideal for specialty chocolate production.



Key Features:



Origin: Sulawesi / Sumatra



Processing: Neo-fermented using precise microbial control and temperature monitoring to ensure optimal flavor development



Flavor Profile: Smooth, rich cocoa flavor with complex fruity and nutty undertones; reduced bitterness and enhanced chocolate aroma



Appearance: Medium to dark brown beans, uniform size, well-fermented



Moisture Content: 6–8%



Mouldy/Demage Beans: 4%



Slatty<2%



Applications: Suitable for premium chocolate, chocolate liquor, cocoa powder, and other cocoa-based products



FOB price port Indonesia



Benefits:



Consistent and superior flavor quality



Controlled fermentation reduces undesirable tastes



High potential for specialty chocolate and artisanal products



Fully traceable from farm to export



 

Color -
Size Beans count: 100 - 105 grams
Raw Material Cocoa beans
Capacity (Month) 600 Tons

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