Our Cocoa

Our fermented cocoa beans are sourced from the rich and fertile soils of Ivory Coast, one of the world’s most renowned cocoa-growing regions. Carefully cultivated and harvested from the new 2025 crop, our beans embody the authentic character and quality that define premium West African cocoa.

After harvest, the beans undergo a traditional fermentation process, ensuring the development of a typical cocoa aroma and a uniform brown interior color that reflects their superior quality. With a humidity level of 7–8% and an impressive firm bean rate of 88%, our cocoa is perfectly prepared for export and ideal for chocolate manufacturing and processing.

Each batch is meticulously inspected to maintain high standards, containing only 3–7% moldy beans, 3% slate, and 2–4% flat beans, with foreign matter limited to just 1–1.5%. The beans are packed in durable 65kg jute bags, clearly labeled with the name, origin, net weight, and harvest details for full traceability and compliance.

Shipments are exported via the Port of Conakry, Guinea, under the supervision of SGS quality control, ensuring that every consignment meets international export and safety standards.

With our commitment to consistency, transparency, and quality, our Ivory Coast cocoa delivers the rich flavor, aroma, and integrity that global manufacturers trust and prefer.