Premium Cocoa Beans from Indonesia
North Sulawesi cocoa beans (Theobroma cacao) are recognized globally as fine flavor cocoa, prized by chocolate manufacturers for their complex flavor profile and consistent quality. Grown in the mineral-rich volcanic soils of Minahasa, our cocoa develops unique taste characteristics.
Quality Grades
- Fermentation: 5-7 days (box fermentation)
- Moisture Content: 6-7%
- Bean Count: 90-100 beans per 100g
- Cut Test: Minimum 80% well-fermented beans
- Admixture: Max 2%
Flavor Profile
Minahasa cocoa exhibits distinctive notes of nuts, dried fruits, subtle floral aromas, and mild acidity. This makes it ideal for premium chocolate manufacturing, confectionery products, and specialty cocoa processing.
Processing Methods
Our cocoa beans undergo careful post-harvest processing: selective picking, box fermentation for 5-7 days, sun-drying on raised beds, and meticulous sorting to ensure uniform quality.
Export Packaging
- Standard: 60kg jute bags with inner liner
- Bulk: 1-ton jumbo bags
- Custom packaging available upon request
Shipping & Documentation
FCL (Full Container Load) and LCL (Less than Container Load) options available. Complete export documentation including Certificate of Origin, Phytosanitary Certificate, and Quality Analysis provided.
Minimum Order: 5 tons for free CIF shipping
Contact: export@tanaminahasa.com