Supply portfolio / Coffee & cocoa
Fermented cocoa beans
Fermentation and drying shape cocoa’s processing and flavour potential. Buyers should assess a representative sample and agree how the offered lot will be evaluated.
Request a tailored offer ↗Discuss your specification by email ↗Grade, availability and destination eligibility confirmed per offer.
Take the detail with you.
Product research, nutrition references and a fillable purchasing brief to save and share with your team.
Download product data sheet 3 pages · Fill, save and return by email.Applications
Chocolate, cocoa liquor and ingredient processing. Share the finished application or receiving process so our commercial team can assess the appropriate supply specification.
What to specify
- Fermentation assessment and cut test
- Moisture and bean count
- Defects and foreign matter
- Origin and flavour sample
Packing & handling
Agree bag type, net weights, lot marks and storage arrangements that protect the ingredient from moisture and odour transfer. A reference sample gives both parties a practical basis for reviewing the shipment.
Build your purchasing brief
Send the required grade, quantity, shipment schedule, destination port and preferred trade terms. Where a sample or analytical report is needed, describe the acceptance criteria. Availability, origin, packing and final specification are confirmed in the written offer.
Continue your sourcing brief
IN THE SAME
FAMILY.
Your next supply programme
MAKE THE
SPECIFICATION COUNT.
Tell us what you need, where it’s going and how you’ll use it. Our team will assess the product, packing and commercial basis for your offer.
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