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— Cacao & Derivatives

Every lot documented. Every variable visible.

Raw fermented beans, cocoa liquor, pure butter, and powder grades — each listed with fermentation index, fat content, and pH so your formula team qualifies the lot before volume is committed.

Overhead flat-lay of raw fermented cacao beans arranged on a neutral linen surface, studio strobe from above showing color gradation from deep purple to mahogany — no styling, no garnish, macro detail of bean surface texture
Overhead flat-lay of raw fermented cacao beans arranged on a neutral linen surface, studio strobe from above showing color gradation from deep purple to mahogany — no styling, no garnish, macro detail of bean surface texture
Close-up studio shot of poured cocoa liquor setting in a shallow mold, surface catching a single strobe from the side — deep chocolate-black mass with a visible sheen, no additional props or styling
Close-up studio shot of poured cocoa liquor setting in a shallow mold, surface catching a single strobe from the side — deep chocolate-black mass with a visible sheen, no additional props or styling
Macro overhead of solidified cocoa butter slab on a clean steel surface under a north-facing diffused studio light — pale ivory color, crystalline surface texture visible, no styling
Macro overhead of solidified cocoa butter slab on a clean steel surface under a north-facing diffused studio light — pale ivory color, crystalline surface texture visible, no styling
Flat overhead of three small piles of cocoa powder in ascending darkness from natural to heavily alkalized grade, arranged on a white ceramic surface under diffused studio strobe — color gradation from warm tan to near-black, fine dust texture visible
Flat overhead of three small piles of cocoa powder in ascending darkness from natural to heavily alkalized grade, arranged on a white ceramic surface under diffused studio strobe — color gradation from warm tan to near-black, fine dust texture visible
/ Full Product Range

Four product categories. One traceability standard.

Each SKU carries origin-verified fermentation data, processing method, and certification status. No generic descriptors.

Raw Fermented Beans

Cocoa Liquor

Pure Cocoa Butter

Cocoa Powder Range

Press-extracted from single-origin fermented beans. FFA ≤1.75%. Melting point 33–35 °C. Terroir notes documented per lot.

Single-origin lots. Fermentation index 6–8. Moisture ≤7.5%. Available: Ghana, Ecuador, Indonesia.

Cold-pressed, deodorized and natural grades. FFA ≤1.5%. Melting point 32–35 °C. Origin traceable to estate level.

Natural to heavily alkalized. pH 5.0–8.5 specified per grade. Fat content 10–12% and 20–22% variants stocked.

Certifications: Rainforest Alliance, Organic on selected lots.

Available in block and liquid tanker formats.

Kosher and Organic certification available.

No ambiguous grade labeling. Alkalinity stated per lot.

▸ Technical Specifications

Raw Beans & Liquor

The data your formula team needs before contracts open.

Fermentation index: 6–8 (cut-test verified). Moisture: ≤7.5%. FFA: ≤1.75%. Post-harvest handling: sun-dried or mechanical drying, documented per estate.

Cocoa Butter

FFA: ≤1.5%. Melting point: 32–35 °C. Saponification value: 188–198. Available deodorized or natural; grade specified on every lot document.

Powder Grades

Fermentation index, FFA percentage, melting point, pH, and moisture are documented at origin and verified at port. Each lot's specification sheet is available on request before any volume commitment.

Natural: pH 5.0–6.0, fat 10–12%. Medium alkalized: pH 6.8–7.2, fat 10–22%. Heavy alkalized: pH 7.8–8.5, fat 10–12%. Fineness: 99.5% through 200 mesh.

/ Available Lots

Current Cacao lot inventory

Ghana· Ashanti

Ecuador · Manabí (Piedra de Plata)
Côte d'Ivoire · Soubré
Brazil · Bahia (Vale do Juliana)

Traditional Box Fermented — Lot GHA-24A

Arriba Nacional (Fino de Aroma) — Lot ECU-24F

Deep Fermented — Lot CIV-25B

Micro-Lot Banana Leaf Turned — Lot BRA-24C

· Aroma Score: 81.5

· Forastero (Amelonado)

· 250 masl

· Harvest: Oct–Feb

· Fairtrade certified

· Cooperative: Kuapa Kokoo

· Aroma Score: 91.0

· Pure Nacional

· 450 masl

· Harvest: Mar–Jun

· Direct Trade

· Estate: To’ak Conservation Agroforestry

· Aroma Score: 79.5

· Mercedes Hybrid (Forastero)

· 180 masl

· Harvest: Oct–Mar

· Rainforest Alliance

· Cooperative: ECOOKIM

· Aroma Score: 87.0

· Trinitario (Variedad Pará)

· 80 masl

· Harvest: May–Sep

· Single Estate

· Farm: Fazenda Camboa (Organic)

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• Trade Desk

Know what you need. We have the specification to match it.

Submit a sourcing inquiry and our trade team will respond with lot-level specification sheets, available volume, and lead times within one business day.