COCOA BEANS

Our 100% Peruvian cocoa beans are carefully processed, cleaned, fermented, dried and shelled, ready for the production of high-quality cocoa derivatives such as liquor, butter and powder.

Our cocoa beans are sourced directly from Peruvian farming communities and processed under strict quality standards.

Each batch undergoes careful cleaning, controlled fermentation and proper drying to ensure consistency, flavor and performance for industrial applications.

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Cocoa is classified into varieties such as Trinitario, Criollo and Forastero.

CEA LATAM offers three quality grades: Grade 1, Grade 2 and Grade 3.

TECHNICAL SPECIFICATIONS

(Blend of Criollo, Trinitario, Forastero)

Defect / Requirement	Grade 1 (maximum % allowed)	Grade 2 (maximum % allowed)
Moldy beans	3%	4%
Slaty beans	3%	8%
Insect-damaged, damaged or germinated beans	3%	6%
Cocoa-related matter (fragments, shells, broken beans)	3,5%	3,5%
Moisture (country of origin)	8%	8%
Moisture (country of destination)	-	7,5%

Source: NTP - ISO 2451:2018 “Cocoa beans. Specifications and quality requirements” - National Institute of Quality (INACAL), Peru.

Smart Traceability from Farm to Export

Our proprietary system allows us to register farmers and map their cocoa plots through satellite visualization, ensuring full transparency from origin to export.

Each production unit is digitally tracked, enabling precise identification of sourcing areas, improving quality control and meeting international traceability standards.

Explore Our Traceability System

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