Bulk Cocoa Beans Exporter | Conventional & Fine Aroma |
Varieties: Chuncho, VRAE 15, VRAE 99, CCN51 (up to 65%)

Premium Cocoa Beans
from Peru’s VRAEM Region

Exporter of fine aroma and fermented cacao. Ideal for chocolate makers and bulk importers worldwide.

Secure Your Supply
CONVENTIONAL COCOA BEANS
Fermented Fine Aroma Cocoa Beans

CONVENTIONAL, PREMIUM,
AND CLASSIC, COCOA BEANS

Ready for export. Bulk supplier of cocoa beans, fermented and sun-dried in the highlands of Peru.
Perfect for chocolate makers | High-quality chocolate production.
Currently we are not certified organic, but our farms apply traditional and sustainable cultivation methods under full traceability,
with lab-tested clean beans.

Product Information & uses

Product Name: PREMIUM Cocoa Beans
Scientific name: Theobroma cacao
HS Code: 1801.00.20.00
Production method: Conventional, natural (no certifications).
Origin: Ayacucho, Peru – VRAEM REGIONS
Altitude: 600–700 masl
Harvest season: April to SeptembeR
Harvest maturity: Fully ripe (based on pod color and aroma)
Intended use: Versatile for chocolate production, including blended or mass-market chocolate.
Fermentation level: 50%

Cultivated varieties

VRAE 15, VRAE 99
CCN51 (up to 65%)
Trinitario hybrids: are locally selected clones known for their disease resistance and high yield, offering some fine flavor potential and classified as commercial-grade with good productivity.

Quick and practical
Fermentation method

2 to 3 days in breathable polypropylene sacks under sun exposure. Designed for stable fermentation and efficient flavor development.
Drying process: Sun drying on clean plastic sheets or cement platforms.
Impurities (foreign matter): Max 1.5%, in line with international standards.

Export Opportunity

ANNUAL Export volume: +15,000 kg (ready or on demand).
Net weight per sack: 25 kg (≈ 55.12 lbs)
Moisture content: Max 9%, ready for bulk export and industrial use.

Transport & storage

Temperature: 15–16°C (59–61°F)
Relative humidity: Up to 65%
Storage: Dry, ventilated areas for 6–12 months.
WY WORK WITH US?
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next: Fine aroma cocoa beans

EXPLORE OUR PREMIUM COCOA BEANS
QUALITY AT EVERY STAGE, IN IMAGES

Bulk Cocoa Bean Exporter – Direct from Peru
See how our fine flavor cocoa beans are harvested, fermented, and dried — step by step. Visual traceability, from origin to export.

Peruvian farmers cultivating natural cocoa trees in Ayacucho fields
1. Cocoa plantation: Cocoa grown in lowlands of Ayacucho, Peru, using natural methods and local hybrid varieties.
Manual cocoa pod opening using machetes in Peru.
2. Pod Breaking: Ripe cocoa pods are manually opened to extract the beans, ensuring quality and variety preservation.
Collecting fresh cocoa beans from opened pods into clean containers.
3. Bean Collection (Baceado): Wet beans are carefully gathered and transported in clean containers for fermentation.
Cocoa beans fermenting under sun in breathable polypropylene sacks.
4. Fermentation: Fresh beans ferment in breathable sacks for 2–3 days, developing aroma and flavor.
Drying cocoa beans on clean tarps under direct sunlight.
5. Sun Drying: Fermented beans are sun-dried on clean sheets or platforms to reduce moisture naturally.
Cocoa beans stored in jute bags on wooden pallets in ventilated space.
6. Storage: Dried beans are stored in jute sacks on wooden pallets to preserve quality before export.

micro lost
FERMENTED FINE AROMA
COCOA BEANS

We work with three specific fine cacao types:
VRAE 99 and VRAE 15: Local clones developed for aroma intensity and optimal fermentation performance.
Cacao Chuncho: A native variety recognized for its unique fruity aroma and smooth cocoa profile.
These cacao beans have been recognized at events such as the Salon du Chocolat in Paris and New York for their distinctive flavor and quality potential.

Our regions are from the lowland areas of Anco, La Mar Province, Ayacucho,
in the heart of the VRAEM region (Valley of the Apurímac, Ene, and Mantaro Rivers).
This region is known for its native and adapted cacao varieties
that thrive in rich Andean-Amazonian soil and humid tropical climate at 600–700 msnl.

WY WORK WITH US?
DOWNLOAD TECHNICAL DATA SHEET
REQUEST A QUOTE NOW

CACAO CHUNCHO

Fine flavor cacao Chuncho offers high cocoa butter content (55–58%) and low bitterness, with a rich biochemical profile of polyphenols, flavonoids, and theobromine. Its complex aroma features dried fruits, floral notes, and mild spices. Ideal for premium chocolate and bean-to-bar production, it is internationally recognized for its smooth texture and refined sensory qualities.

Peruvian farmers cultivating natural cocoa trees in Ayacucho fields

EXPORT OPPORTUNITY

Annual export volume: over 6,250 kg.
NET WEIGHT PER SACK: 25 KG (≈ 55.12 LBS).
Production method: Conventional, natural (no certifications).
Harvest season: from april to September.

Post-Harvest Process | Fine Fermentation | Sun Drying |
Packaging | Micro Lots | Export | High Traceability |
Premium Chocolate Production

Natural Fermentation

Our traditional fermentation and drying, quality built step by step.
We follow a manual and careful post-harvest process to preserve the fine flavor and ensure consistent export quality:

1. Manual Harvesting: Only fully ripe pods are selected.
2. POD OPENING: Done the same day or within 24 hours of harvest to prevent prema3ture fermentation.
3. Pre-Fermentation Holding: Beans are stored in shade for 4–6 hours to preserve quality before fermentation.
4. Fine Fermentation: 7 days in wooden boxes with daily turning. | DAY 0: PLACED IN FIRST BOX | DAY 2–3: FIRST TURN, BOX 2 | DAY 4–5: SECOND TURN, BOX 3 | DAY 6–7: FERMENTATION COMPLETE, BEANS TURN BROWN WITH CHOCOLATE AROMA | DURING THE ENTIRE PROCESS, TEMPERATURE IS CONTROLLED AT 45–50 °C.
5. Sun Drying: On raised platforms under roof, for 5–7 days. Beans are turned every 2–3 hours and protected at night with mesh or tarp. Final result — moisture: 7–8% | color: light to reddish-brown | texture: crisp, dry shell | aroma: clean cocoa-chocolate aroma | defects: none | flat beans: <5% | no mold or insects.
MICRO LOTS – READY FOR EXPORT | AVAILABLE VOLUME PER MONTH: 1,000 KG.
1. Manual Harvesting: Only fully ripe pods are selected.
2. POD OPENING: Done the same day or within 24 hours of harvest to prevent prema3ture fermentation.
3. Pre-Fermentation Holding: Beans are stored in shade for 4–6 hours to preserve quality before fermentation.
4. Fine Fermentation: 7 days in wooden boxes with daily turning. | DAY 0: PLACED IN FIRST BOX | DAY 2–3: FIRST TURN, BOX 2 | DAY 4–5: SECOND TURN, BOX 3 | DAY 6–7: FERMENTATION COMPLETE, BEANS TURN BROWN WITH CHOCOLATE AROMA | DURING THE ENTIRE PROCESS, TEMPERATURE IS CONTROLLED AT 45–50 °C.
5. Sun Drying: On raised platforms under roof, for 5–7 days. Beans are turned every 2–3 hours and protected at night with mesh or tarp. Final result — moisture: 7–8% | color: light to reddish-brown | texture: crisp, dry shell | aroma: clean cocoa-chocolate aroma | defects: none | flat beans: <5% | no mold or insects.
MICRO LOTS – READY FOR EXPORT | AVAILABLE VOLUME PER MONTH: 1,000 KG.
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WY WORK WITH US?

We supply bulk conventional, PREMIUM & CLASSIC COCOA BEANS,
as well as MICRO LOT FERMENTED FINE FLAVOR COCOA BEANS, naturally grown, traceable, and ready for export.
✔️ Consistent FOB pricing and on-time shipments.
✔️ High-quality fermentation process with flavor integrity.
✔️ Ideal for chocolate makers, traders, and specialty importers.
As a trusted Peruvian cocoa bean exporter, we are committed to flavor excellence, supply reliability, and sustainable sourcing for international clients.

Cocoa Grown by Over 85 Peruvian Farming Families

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Sustainable cocoa sourcing from 85+ smallholder families in the VRAEM region of Peru.

Bulk Premium & Natural Cocoa Beans – Export Ready

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Supplying 15,000+ tons of conventional cocoa beans annually, ideal for chocolate makers.

Fermented Cocoa Beans, Fine Flavor, Sun-Dried

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6,250+ tons/year of sun-dried, fermented cocoa with strong aroma and flavor complexity.

Harvest Timeline: Fresh Pods Collected

April T SEPTEMBER
Peak harvesting period ensures fresh, high-moisture beans from April through September.

Export-Ready Cocoa Beans –
Global Delivery

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Fully compliant and prepared for international shipments from Peru to your destination.

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