AGRO RAYA
Our cocoa beans are meticulously sourced from sustainable plantations in Indonesia, known for their unique flavor profiles. We offer both fermented and unfermented beans, catering to various chocolate and cocoa product manufacturing needs.
Origin: Sulawesi, East Indonesia (and other regions)
Types: Fermented (for rich flavor) & Unfermented (for processing)
Carefully Harvested and Processed
Ideal for Chocolate, Cocoa Powder, and Cocoa Butter Production
Misefa's cocoa beans are selected for their superior quality, consistent fermentation (for fermented beans), and excellent flavor potential. We work closely with farmers to ensure sustainable practices and ethical sourcing, delivering a product that meets international standards.
"The Indonesian cocoa beans from Misefa have a fantastic depth of flavor. They've become a cornerstone for our premium chocolate bars."
- Ms. Emily, Artisan Chocolatier (USA)
For samples, bulk orders, or specific bean requirements, please contact us at [email protected] or WhatsApp: +6285168678667
Request QuotationDried cocoa beans spread out on a mat, with a few cocoa pods visible.
| Parameter | Specification |
|---|---|
| Moisture Content | Max 7.5% |
| Bean Count | 90-110 beans/100g |
| Fermentation Level | Min 75% (for fermented beans) |
| Slaty Beans | Max 5% |
| Moldy Beans | Max 3% |
| Insect Damaged Beans | Max 3% |
| Packaging | 60kg jute bags with inner liner or custom |
| Shelf Life | 12-24 months in cool, dry conditions |
Primary raw material for making various types of chocolate.
Processed into cocoa powder for beverages and baking, and cocoa butter for confectionery and cosmetics.
Used in various sweets, energy bars, and as a snack ingredient.
Adds unique flavor notes to craft beers, liqueurs, and specialty drinks.