Cocoa, fermented then sun-dried.
Pods opened on harvest day, beans fermented then dried on racks in the sun. For chocolate makers and processors who want a single origin.
The spec sheet.
What we know is written here. What we have not measured yet stays in brackets, so ask us.
OriginIbenga · Likouala
Harvest[ month ] to be confirmed
Variety[ to be provided ]
FermentationOn the estate
Fermentation time[ days ] to be provided
DryingOn racks, in the sun
Final moisture content[ % ] to be provided
Packaging[ to be provided ] bags
From the tree to you.
Three moments.
I
The pod
The pods grow on the trunk. Picked ripe, they are opened the same day.
II
The fermentation
Out of the pod, the beans ferment for a few days. This is where the aroma is born.
III
The drying
On racks, turned several times a day, down to the target moisture. Then bagged.
Forms and packaging.
- Bag[ weight to be provided ]
- Minimum lot[ to be provided ]
- Sample[ weight ] on request
- Certificate of analysisTo be produced by the farm
For whom
Chocolate makersProcessorsRoastersSpecialty cocoa traders
The drying racks, under the palms
Cocoa trees in the shade of the palms · April 2025
