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Cacao pods, fermented beans, and cacao powder
Collection/Raw Cacao Beans

Program 03 · Fermented beans and natural powder

Depth Begins
Before The Factory.

Cacao programs for chocolate, bakery, nutrition, ingredient, and distribution buyers who value careful post-harvest handling.

The product story

Fermentation Gives
The Future Flavor.

Cacao quality is shaped long before grinding or formulation. Pod selection, fermentation, drying, sorting, storage, and transit all matter. Terra Source frames each program around the buyer’s intended use and the verifiable specification of the offered lot or powder.

Origin, bean count, cut-test expectations, moisture, fat content, microbiological requirements, packing, and shipment documents are confirmed for the actual program—not assumed from a generic listing.

FormsBeans · powder
BuyerMaker · ingredient user
PathLot review to contract
Build your buying brief

Choose A Starting Program

Select the closest fit. The trade desk confirms current origin, processing, specification, and documentation.

No public pricing. Product details, availability, sample protocol, and commercial terms are confirmed per inquiry.

Order a physical sample

Program framework

Define The Use.
Then Define The Lot.

Cacao requirements vary materially by application and market. Final values belong in the issued specification, certificate, and commercial documents.

01 · Product

Form and profile

BeansFermented / dried
PowderNatural discussion
Fat contentConfirmed by product
ApplicationBuyer declared
02 · Quality

Lot verification

Bean countBy offered lot
MoistureBy offered lot
Cut testProtocol aligned
MicrobiologyMarket-specific
03 · Supply

Commercial structure

SampleQualification path
VolumeBy inquiry
PackingProgram-specific
FreightDestination-specific

Program 03 · Raw cacao beans

Tell Us What You Make.
We’ll Start There.

Open a cacao inquiry