Cocoa Beans
Origin: West Africa
Premium Fermented | Fair Trade Available
Available grades & specifications+
Grade 1 Fermented
Moisture: <7.5%, Bean count: 90–100/100g
Chocolate manufacturing
Grade 2 Standard
Moisture: <8%, Bean count: 100–110/100g
Cocoa powder, Butter extraction
Grade comparison +
| Property | Grade 1 Fermented | Grade 2 Standard |
|---|---|---|
| Moisture | < 7.5% | < 8% |
| Bean Count/100g | 90–100 | 100–110 |
| Mouldy Beans | < 3% | < 4% |
| Slate Beans | < 3% | < 8% |
| Free Fatty Acid | < 1.75% | < 1.75% |
| Primary Use | Premium Chocolate Mfg | Cocoa Powder, Butter |
Origin & supply chain +
West African Premium Origins
Our cocoa beans are sourced from established farming cooperatives in West Africa's premier cocoa-growing regions — primarily Ghana (known for consistent, well-fermented beans with classic cocoa flavor) and Côte d'Ivoire (the world's largest producer, offering competitive volumes). Ghana's Cocoa Marketing Board (COCOBOD) system ensures rigorous quality control with mandatory grading and inspection, making Ghanaian origin beans the global benchmark for quality. We also source from emerging origins including Cameroon and Nigeria for specific buyer requirements. Fair Trade and Rainforest Alliance certified options are available across all origins, ensuring ethical sourcing alongside premium quality. Our procurement team works directly with licensed buying companies and cooperative unions to ensure traceability from farm to port, with all shipments carrying phytosanitary certificates, fumigation records, and independent quality inspection reports.
FAQ +
What types of cocoa beans does Bare Syndicate supply?
We supply Grade 1 fermented cocoa beans (premium chocolate manufacturing) and Grade 2 standard beans for cocoa powder and cocoa butter extraction, sourced from West African origins including Ghana and Côte d'Ivoire.
What makes fermented cocoa beans premium quality?
Premium Grade 1 fermented cocoa beans have lower moisture (<7.5%), optimal bean count (90–100 per 100g), proper fermentation depth for complex flavor development, minimal slate and mouldy beans (<3%), and consistent size grading — critical for fine chocolate production.
What is the fermentation process for cocoa beans?
After harvest, cocoa beans are extracted from pods and fermented for 5–7 days in wooden boxes or heaps. During fermentation, microbial activity develops the precursor compounds for chocolate flavor and aroma. Proper fermentation is assessed by the 'cut test' — well-fermented beans show a brown, creviced interior rather than a purple, slaty appearance.
Does Bare Syndicate offer Fair Trade or certified cocoa?
Yes, we can source Fair Trade, Rainforest Alliance, and UTZ certified cocoa beans upon request, ensuring ethical sourcing, fair farmer compensation, and environmental sustainability standards. Certified lots carry full chain-of-custody documentation.
How are cocoa beans stored and transported?
Cocoa beans are shipped in jute bags (typically 60–65 kg) inside standard 20-foot containers with proper ventilation and moisture barriers. Storage requires cool, dry conditions (below 30°C, relative humidity below 70%) to prevent mould growth and fat bloom. We ensure proper fumigation certificates and phytosanitary documentation for all origins.