Our Cocoa (Criollo & Forastero) is produced in large scaleplantation facilty and processed by applying Fermentation Processmethod, strictly follows GAP (Good Agriculture Practice), and(Good Manufacturing Practice) management system to obtain qualityproduct with specific characteristic, rendering competitive andadvantage as Fine Flavour Cocoa, known as Specialty Java A LightBreaking Cocoa.

Growing area : Bali (UTZ Certification), Banyuwangi, Lampung

Temperature : 20˚ C - 35˚ C

Harvest month : All the yearround with peaks in May/June andNovember/December

Harvest method : Hand-picked (manual)

Processing : Wet Process, Fermentation, Sun Drying

CeExport Destination : Belgium, Netherlands, Germany, USA, Japan

Quality Characteristics: Normal beans appearance, good aroma,chocolate fragrant, medium body taste

Deffect bean:

Mouldy bean Max 2%

Slaty bean Max 3%

Infested bean Max 1%

Sprout bean Max 3%

Moisture content Max 7.5%