BRAZILIAN COCOA
Brazilian cocoa is globally recognized for its genetic diversity and unique flavor profiles. We supply high-purity fermented beans and derivatives for the elite chocolate industry.
SUPPLY CHAIN TRANSPARENCY: 3 STAGES — SAMBA EXPORT'S OPERATIONAL DIFFERENCE
| STAGE | TIMING | WHAT IS DELIVERED |
|---|---|---|
| 1 — ORIGINATION | At the Farm (Fermentation Boxes) | Freshly harvested pods are fermented in wooden boxes for 5-7 days and sun-dried, with fermentation degree monitored to guarantee export-grade flavor precursors. |
| 2 — LOGISTICS | In-Land Transit with Moisture Control | Dried beans are bagged in jute sacks and monitored for moisture consistency during in-land transport to the port terminal. |
| 3 — FINAL CERTIFICATION | At Shipment | Issuance of the fermentation degree, moisture and fat content lab report, confirming full traceability of each jute bag lot. |
TECHNICAL SPECIFICATIONS
| PARAMETER | VALUE / LIMIT |
|---|---|
| PRODUCT TYPE | FERMENTED & DRIED BEANS |
| FAT CONTENT | 10-12% / 20-22% |
| FERMENTATION DEGREE | MIN. 70% FULLY FERMENTED |
| MOISTURE | MAX. 7.5% |
| PACKAGING | 60KG JUTE BAGS / BULK |
GLOBAL STANDARDS
Strict adherence to environmental laws and ethical labor practices across every sourcing estate.
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RAINFOREST ALLIANCE / UTZ CERTIFIED
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FAIR TRADE CERTIFIED
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HACCP CERTIFIED
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CRITICAL: FERMENTATION DEGREE LAB VERIFIED PER LOT BEFORE SHIPMENT
PACKING & LOGISTICS
PACKAGING
60KG JUTE BAGS / BULK
SHIPPING MODE
Container Type
20' / 40' DRY FCL
Transport Temperature
AMBIENT / HUMIDITY CONTROLLED
EXPORT CYCLE
Harvest
Export
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
OUR TEAM RESPONDS WITHIN 24 HOURS FOR EXPORT INQUIRIES
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