Cocoa Beans, Fermented and Dried

Cocoa, Theobroma cacao, grows in the Central, North Western, Sabaragamuwa, Uva, Western and Southern provinces. The Department of Export Agriculture names Matale, Kandy, Badulla, Kurunegala, Kegalle and Monaragala as the main cocoa districts. It says most cocoa in Sri Lanka today is a cross of the Criollo, Forastero and Trinitario types. Ripe pods are opened and the beans are fermented, then washed and dried. The department says fermentation turns the bean chocolate brown in the Forastero type and cinnamon brown in the Criollo type, and that dried beans at 7-8% moisture are the usual commercial produce. Its page names Grade 1, Grade 2 and Grade 3 but gives no limits for them. Beans go into cocoa liquor, butter, powder and chocolate. Cocoa beans are listed here as available on request, and packaging is available on request. Send the grade or bean quality you need, quantity, packing and destination port by email from the Contact page or the How to order page. Documents and test reports can be discussed for each order.