02 / RAW CACAO · WEST AFRICA
Raw fermented cacao beans from West Africa for processors, chocolate manufacturers and importers. FOB port of loading, from one container.
As a cacao bean supplier, we start with your raw material requirements: origin, crop, degree of fermentation, bean size and acceptable defects.
We source a lot against those requirements, confirm the figures with a laboratory analysis of the sample and fix them in the specification attached to the contract.
West Africa produces most of the world's cacao. The specific lot, crop and figures are confirmed by a sample and the specification.
The world's largest cacao producer
Lot availability on request
The world's second-largest producer
Lot availability on request
On request
We consider lots from other West African countries against a specific enquiry. Parameters, quality checks and documents follow the same process as for the main origins.
Lot availability on request
West African origins have two harvests a year. The crop is stated in the specification: it affects both the volume on offer and the bean size.
The larger part of the annual volume. Beans are usually bigger, so the bean count per 100 g is lower.
Called light crop in Ghana, with a smaller volume. Beans are usually smaller, so the bean count per 100 g is higher.
The figures are confirmed by a laboratory analysis of the sample before the contract and by an independent inspector during stuffing.
Tell us the product, origin, grade and volume. We will propose options and send a specification.
