Well-fermented, sun-dried, export-grade cocoa crafted with care.
Only fully ripe cocoa pods are harvested manually to ensure maximum sweetness and flavor potential. Beans are pre-sorted to remove underripe, damaged, or mold-affected pods for a clean and consistent start.
Cocoa beans are fermented in traditional wooden boxes for 5–6 days, with turning every 48 hours. This natural process develops the fruity aroma and balanced acidity that Sambirano Valley cocoa is known for.
After fermentation, beans are sun-dried for 5–7 days on mats or raised tables. They are regularly stirred for uniform drying until they reach 6.5–7.5% moisture, protecting flavor and preventing mold.
Once dried, beans are hand-sorted to remove flat, broken, or discolored pieces. This ensures a clean, uniform, export-grade batch that meets international fine-flavor cocoa standards.
Sambirano Valley is famous for fine-flavor cocoa. Our beans offer fruity, aromatic notes ideal for premium chocolate.
With deep connections to local farmers and strong knowledge of international trade, we ensure smooth communication and on-time delivery.
Every batch is hand-selected, well-fermented, and sun-dried to meet export-grade standards for consistency and purity.
Each lot is fully traceable with clear origin and processing records, giving buyers complete confidence in authenticity.
From documentation to logistics, our team handles the entire export process with precision and timely coordination.
Close farmer partnerships and structured sourcing ensure steady supply and dependable shipments.
