Find Verified Cocoa Beans Suppliers, Manufacturers and Wholesalers

1 - Dry cocoa almonds in shell. Most common form. Maturity level 100% Degree of humidity between 6.5% and 8.5%.

2 - Dry cocoa almonds toasted and crushed without peel. Maturity level 100%

3 - Dry cocoa almonds toasted, shelled. Product harder to find and more expensive. Maturity level 100% Without moisture

Cocoa is a cash crop grown throughout the humid tropics with about 6.5 million hectares planted with the crop in 57 countries. Although cocoa has been cultivated for centuries in Central America, it is a relative newcomer to Africa, and even more recent in Asia. In 1998, world production reached 2.7 million tons of cocoa beans. Africa holds a dominant position with almost 70% of production volumes, 40% coming from the Cote d Ivoire. Ghana (15%) and Indonesia (12%) are two other important producers. The average yield is approximately 400 kg of beans/ha/year.

Raw form off cocoa beans and powder
Original from Cameroon
Quantity varies from 1 metric tonne to 100 metric tonne

Grade: grade a mature cocoa beans
Moisture: 7% max
Mould: 2% max
Flat beans: 0.5% max
Acidity: 3 % max
Beans count: 98-100
Strange materials: 0.2% max
Breakage: 0.5% max

Cocoa Beans Specification
Grade: Grade A mature cocoa beans
Moisture: 7% max
mould: 2% max
Flat beans: 0.5% max
Acidity: 3 % max
Beans count: 98-100
strange materials: 0.2% max
breakage: 0.5% max

We supply cocoa from Nigeria to any part of the world.

The cocoa bean, also called cacao bean, cocoa, and cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted.

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

We offer a premium quality cocoa beans from Papua New Guinea, Solomon Islands, Vanuatu and the Philippines.

Ports: New Zealand (Lyttelton), PNG (Lae), Solomon Islands (Honiara), Vanuatu (Santo), Philippines (Davao)

Volumes: All origins in FCL quantities available

Payment Terms: 50% deposit upon issuance of PO, 50% against copy of documents

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

COMMODITY: Cocoa Beans
Origin: Ivory Coast
Grade: Premium Quality Well Fermented
Colour / Appearance: Uniform Brown, Oval-Shaped
Maturity: Fully Matured Beans
Crop Year: Main Crop 2024/2025
Style: Sun-Dried and Hand-Sorted
Moisture: Max 7.5%- 8%
Bean Count: 95 to 105 beans/kg (Export Standard)
Broken Beans / Defective: 2% -3% Maximum
Fat Content: 47-50% (Typical for Ivorian Cocoa)
Theobromine: 1.2% - 1.5%
Admixture / Foreign Matter: Max 0.2%
Fermentation Level: Minimum 85% Fermented
Aroma: Strong Cocoa Aroma, Fruity Nutty Notes

Certificates Available on Request:
SGS / B.V. Inspection
Phytosanitary Certificate
Certificate of Origin
Fairtrade / Organic / Rainforest (if required)

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.

Cocoa is thought to have first been used by the Maya civilization of Central America.

It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine.

Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter.

Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health.

Benefits

1) Rich in Polyphenols That Provide Several Health Benefits

2) May Reduce High Blood Pressure by Improving Nitric Oxide Levels

3) Cocoa has other properties that may reduce your risk of heart attack and stroke

4) Polyphenols Improve Blood Flow to Your Brain and Brain Function

5) May Improve Mood and Symptoms of Depression by Various Means

6) Flavanols May Improve Symptoms of Type 2 Diabetes

7) May Aid Weight Control in Many Surprising Ways

8) May Have Cancer-Protective Properties

9) Theobromine and Theophylline Contents May Help People With Asthma

10) Antibacterial and Immune-Stimulating Properties May Benefit Your Teeth and Skin