Wholesale raw cocoa
Wholesale raw Cameroon cocoa beans
Fermented and sun-dried on family farms, graded on arrival, and delivered from our Toronto warehouse to chocolatiers, roasters, restaurants and industrial food producers across Canada.
From pod to pallet
Our partner farms ferment beans in cascading wooden boxes for five to six days, then sun-dry them on raised beds to below 7.5% moisture. That slow, careful post-harvest handling is what protects the fruity, floral character Cameroonian Trinitario is known for.
On arrival in Toronto every lot is cut-tested and graded. You receive the full report — fermentation percentage, bean count, moisture and defects — with your order.
Typical specifications
- Variety
- Trinitario-dominant
- Fermentation
- 5–6 days, wooden boxes
- Drying
- Sun-dried, raised beds
- Moisture
- ≤ 7.5%
- Packaging
- 65 kg jute bags
- Minimum order
- 10 bags (650 kg) per lot
Frequently asked questions
What is the minimum order for wholesale raw cocoa beans?
Our standard minimum order is ten 65 kg bags (650 kg) per lot. Sample sets of 500 g per lot are available so chocolate makers and food producers can run test batches first.
How are your cocoa beans fermented and dried?
Beans are fermented in cascading wooden boxes for five to six days on the farms, then sun-dried on raised beds to below 7.5% moisture before export, which protects flavour and shelf life.
Which cocoa varieties grow in Cameroon?
Cameroon is known for Trinitario-dominant plantings with Forastero influence. Our partner farms grow Trinitario selections prized for their fruity, floral flavour profile.
Do you supply industrial food producers as well as chocolatiers?
Yes. We supply craft chocolate makers, bakeries, breweries and industrial food producers with consistent bulk lots, and we can arrange container-load volumes on contract.
Test a batch before you commit
Order 500 g samples of each available lot with full grading reports.
Request samples