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Indonesian cocoa beans are well known for theirdistinctive flavor characteristics and are widelyused by chocolate manufacturers worldwide Specifications:Fermented / Non-FermentedMaximum Moisture Content: 7.5%Uniform bean sizeClean and properly driedExport-quality standardsApplications:Chocolate IndustryCocoa Processing IndustryFood Manufacturing

Cacao bean produced in Africa

We supply Indonesian fermented cacao beans carefully sourced, selected, dried, and prepared for international B2B buyers. Our cacao beans are suitable for chocolate manufacturers, cocoa processors, food ingredient companies, traders, wholesalers, and distributors looking for Indonesian cacao with reliable sourcing and export preparation.

Our cacao beans are selected based on quality, moisture level, fermentation condition, bean size, aroma, color, cleanliness, and physical appearance. We can support buyer requirements for export-grade cacao beans with proper packaging, shipment coordination, and standard export documentation.

Product Specification:
Product: Fermented Cacao Beans
Origin: Indonesia
Grade: Grade A / Export Quality
Condition: Dried, fermented, whole cacao beans
Moisture: Approx. 6-8%, subject to buyer requirement
Bean Count: Subject to batch availability
Foreign Matter: Low / according to buyer requirement
Packaging: 60 kg jute bags or according to buyer requirement
MOQ: 1 MT or negotiable
Price: USD 4.50-8.50 per kg, subject to grade, quantity, quality, season, and shipment terms
Shipping Terms: FOB / CIF / CFR, negotiable
Payment Terms: T/T, L/C at sight for larger orders, or negotiable

We can support standard export documents such as Commercial Invoice, Packing List, Certificate of Origin, Phytosanitary Certificate, and other documents required by the buyer or destination country.

Final price and availability depend on product grade, order volume, moisture level, packaging request, harvest season, final inspection, and destination port. Buyers are welcome to send their required specification, quantity, target price, and delivery terms for quotation.

Indonesian cocoa beans are well known for theirdistinctive flavor characteristics and are widelyused by chocolate manufacturers worldwide Specifications:Fermented / Non-FermentedMaximum Moisture Content: 7.5%Uniform bean sizeClean and properly driedExport-quality standardsApplications:Chocolate IndustryCocoa Processing IndustryFood Manufacturing

High-quality Indonesian fermented cocoa beans, Grade A. Suitable for chocolate manufacturers, food processors, and cocoa-based industries requiring consistent flavor and reliable specifications. Sourced from selected Indonesian farmers and processed under controlled fermentation to ensure stable quality.

Specifications:

Types: Fermented
Bean Count: Max 110 beans
Moisture: Max 7%
Mold + Foreign Matter + Flat Beans: Max 5% (total)

Origin: Indonesia
Packaging: Gunny bag or PP bag, 25 kg
Samples: Available upon request
Payment Terms: TT, LC, or as agreed

PT Asia Trade Office ensures stable sourcing, competitive pricing, and professional export handling to support your long-term cocoa raw material needs.

High-quality Indonesian fermented cocoa beans, Super Grade. Ideal for premium chocolate production requiring rich aroma and full-bodied flavor. Carefully sourced from selected farmers and processed under strict quality standards.

Specifications:

Fermentation: Fully fermented
Bean Count: Max 85 beans/100g
Moisture: Max 7%
Mold + Foreign Matter + Flat Beans: Max 5% (total)

Origin: Indonesia
Packaging: Gunny bag or PP bag, 25 kg
Samples: Available upon request
Payment Terms: TT, LC, or as agreed

PT Asia Trade Office ensures reliable sourcing, stable quality, and competitive pricing with strong farmer partnerships across Indonesia.

A fish batter mix is a pre-blended mixture of flour, starches, seasonings, and sometimes leavening agents used to coat fish before frying

Product Name: Fish Batter Mix
Product Type: Ready-to-use coating mix
Appearance: Fine powder / slightly coarse blend
Color: Light yellow to off-white
Shelf Life: 12 months

We are selling 57 MT cocoa beans :

Discover our premium cocoa beans from Cameroon! Carefully grown by small-scale producers committed to eco-friendly practices, our beans offer an exceptional richness in flavor. Perfect for high-quality chocolate production, they come from environmentally respectful agriculture, combining quality and authenticity. Choose an exceptional cocoa, directly from Cameroonian plantations to your business.


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OTHERS PRODUCTS
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Metals & Non-Ferrous :
- Copper Cathodes
- Copper Powder
- Thermal Coal
- Gold
- Nickel
- Iron Pipes
- Cobalt

Agricultural :
- Coffee
- Arabic Rubber
- Black Pepper

Cacao nibs
- Cacao nibs with antioxidants, magnesium, potassium, and iron, full of fiber. Loaded with mood enhancing theobromine. Cacao nibs are easily used in food, baking and recipes. They can be blended or crushed or simply used as they are. Sprinkle on food such as cereal, or add to smoothies and ice cream for that extra touch
- Origin: Vietnam
- Storage condition: Store in a cool, dry place, seal a bag after open and avoid direct sunlight
- Packing: 1kg-2kg/bag, 10kgs per bags, carton or as required by customers
- Delivery: 7 - 10 days after signed Sales Contract
- Payment: T/T, L/C

We are exporter of best quality Cocoa Beans from Africa.

Cocoa beans, the seeds of the Theobroma cacao tree, are the primary ingredient in chocolate production. Grown mainly in tropical regions near the equator, including countries like Ivory Coast, Ghana, and Ecuador, cocoa trees flourish in warm, humid environments.

moisture content 8% Max Bean Count: 89.9 to 99beans/kg Broken beans / defective: 0.7% - 0.8% maximum Fat Content: 46.92% Theobromine:1.2% Max Admixture : Thorough Certificate of Analysis is Available upon Request . Shelf Life : 20-30 months.

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

Scientific name: flos Caryophylli
Origin: Medicinal herbs are dried flower buds of clove (Syzygium aromaticum (L.) Merrill. = Eugenia caryophyllata et LM Perry Thunb.), The Sim (Myrtaceae).

Main chemical composition: Essential oils (at least 15%), of which 70-80% eugenol.

Application:
- Stimulates digestion, cold cure colic, flatulence, hiccups, nausea, cholera.
- Oil has antiseptic, anti-regime eugenat pulp and zinc are temporary dental fillings.
- Cloves spices used in the food and flavor.

Dry cocoa seeds from indonesia

We are able to supply Natural Cocoa bean.

Cocoa Bean with specification:
- There are 105-115 bean in 100 grams
- Moisture Content 7.5% maximal
- Seed Droppings 2% maximal
- moldy Seeds 2% maximal
- Insect Seeds 2% maximal
- Seeds Germinate

We are able to supply Fermented & Non fermented Cocoa bean.

Cocoa Bean with specification:
- There are 120 bean in 100 grams
- Moisture Content 7.5% maximal
- Seed Droppings 2% maximal
- moldy Seeds 2% maximal
- Insect Seeds 2% maximal
- Seeds Germinate

The Specification mention is only for cocoa bean non fermented.
Fermented cocoa bean will not have riject like mention above.

Theobroma cacao, also called the cacao tree and the cocoa tree, is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.

The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80-90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy.

A roasted cacao beans from a premium blend of noble Criollo and Trinitario raw cocoa beans with 100% cocoa content, directly from Java, Indonesia. Premium raw food quality and balanced taste between a strong bitter taste and a soft, natural sweetness. Rich in unsaturated fatty acids, vegetable protein, fiber, vital substances and plants. Vegan, gluten and lactose free, soy free, no added ingredients such as sugar or sweeteners.

Indonesian cocoa is highly regarded for its exceptional flavor, quality, and versatility, making it a preferred choice for chocolate and cocoa-based products globally. Grown primarily in Sulawesi, Sumatra, and Papua, it benefits from Indonesia's tropical climate, fertile volcanic soil, and traditional farming techniques, which result in beans with distinct and rich flavor profiles. The cocoaâ??s robust, full-bodied taste, with earthy, floral, and fruity notes, is particularly favored by premium chocolate makers.

The Indonesian cocoa industry stands out for its sustainability focus, with beans often grown without chemical fertilizers, promoting both environmental preservation and organic practices. It is also rich in antioxidants, offering health benefits like improved heart health and cognitive function. In addition to sustainability, Indonesiaâ??s cocoa is produced under fair trade practices, ensuring that farmers receive fair wages. Rainforest Alliance cocoa make Indonesian beans a strong contender in the ethical sourcing market, and its versatility suits applications ranging from high-end chocolates to cocoa powder.

Technicality:
- Cocoa Content: ranging from 50% to 100%
- Fat Content: 50-55% (depending on the variety)
- Moisture Content: approximately 7-8%
- Ash Content: around 4-5%
- Acid Insoluble Ash: around 1.5-2%
- Bulk Density: ranges from 0.55 to 0.65 g/cm�³
- Extraneous Matter: less than 0.5%
- Fatty Acids: below 0.3%

Please contact us to discuss the specifications and pricing you require.