Fermented Cocoa Beans

Our fermented cocoa beans undergo a careful 5-7 day fermentation process that develops the complex flavor profiles prized by chocolatiers worldwide. Sourced from the highlands of Kendari, these beans offer exceptional depth and character.

The fermentation process is where the magic happens. Our experienced farmers carefully manage temperature and humidity during the 5-7 day fermentation period, turning and aerating the beans to ensure consistent quality. This traditional method, passed down through generations, develops the rich, complex flavors that distinguish premium chocolate. After fermentation, beans are sun-dried on raised beds to achieve optimal moisture content, then carefully sorted and graded to meet international export standards.