Non-Fermented Cocoa Beans - Grade B

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Overview:

Non-fermented cacao beans are raw cacao seeds that have been harvested and dried without undergoing fermentation. These beans retain their natural, bitter flavor and are typically used for specialized chocolate products, cocoa research, or applications where fermentation is not desired.



Key Features:



Origin: Indonesia – Sulawesi or Sumatra



Processing: Carefully harvested, cleaned, and sun-dried without fermentation



Flavor Profile: Strong, natural cocoa bitterness with minimal developed aroma; earthy notes and high astringency



Appearance: Light to medium brown beans with firm texture and uniform size



Moisture Content: 8%



Mouldy/Demage Beans : 3%



Applications: Suitable for cocoa powder, specialty chocolate blends, or further controlled processing (e.g., roasting or experimental fermentation)



Benefits:



Maintains natural cocoa properties for specific applications



Allows manufacturers full control over flavor development through custom roasting or fermentation



Fully traceable from farm to export



FOB price port of Indonesia

Color -
Size Beans count : 115 - 100 grams
Raw Material Cocoa beans
Capacity (Month) 600 Tons

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