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Indonesia Cacao

Bean-to-Bar and Couverture Grades

Fermented Indonesian lots specified for single-origin bars, couverture, and flavour-forward grinding.

Bean-to-bar makers and couverture producers need developed fermentation, low smoke taint, and a cup profile that survives roasting. This collection gathers our fermented Grade A lots, including Organic and Fairtrade options, selected for chocolate flavour rather than pressing yield. Every lot states fermentation level, bean count with SNI size class, moisture, fat, and defect limits.

In this collection

9 products

What defines a bean-to-bar grade here

We treat bean-to-bar as a buying brief, not a marketing label. Lots in this collection are box-fermented, cut-tested to at least 80% fermented beans (85% on Sulawesi and Papua Grade A), and cupped for smoke and off-flavours before export clearance. If a lot misses the cut-test threshold, it does not appear here.

How to choose an origin

Start with Sulawesi for a clean chocolate-forward base, Sumatra when you want brighter red-fruit notes, and Papua when you need a bolder tropical single origin in limited seasonal volume. Certified Organic and Fairtrade options sit on Sulawesi and Sumatra. Request samples of two origins if you are building a blend.

Frequently asked questions

Ordering, samples, shipping, and payment, answered by our export desk.

What makes a lot appear in the bean-to-bar and couverture collection?

Fermented Grade A beans cut-tested to at least 80% fermentation (85% on Sulawesi and Papua Grade A), cupped for smoke and off-flavours before export. Lots that miss cut-test thresholds are not listed here even if the origin matches.

Which origins should bean-to-bar makers compare in this collection?

Sulawesi for chocolate-forward base, Sumatra for red-fruit lift, Papua for bold tropical single origin in limited volume. Organic and Fairtrade options sit on Sulawesi and Sumatra when certified volume is available.

What MOQ applies to bean-to-bar graded fermented beans?

One 20 ft FCL, about 13 MT, for standard fermented grades. Certified options may need three to five weeks lead time. Mixed-origin trial containers can be arranged for qualified programmes evaluating roast profiles.

Should couverture buyers sample before committing to a bean-to-bar lot?

Yes when roast profile or acidity targets are tight. We courier samples with cut-test photos; costs credit against the first order. Comparing two origins in one sample shipment is common for blend development.

Let’s get a sample in your hands.

Tell us your volume and profile, we’ll ship a graded sample within the week, freight on us.

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