Single-Origin Cocoa Liquor, Papua

Product overview

Cocoa liquor ground on dedicated single-origin runs from the same fermented Papua grade A beans we ship whole, so every batch traces back to the fermentation records of a named lot. The Papua profile carries deep fruit and a full body that survives conching, which is why couverture makers buy it as a flavour lead rather than a base. Runs are scheduled per order, so plan for a 4 to 5 week lead time on the 3 MT minimum.

Single-origin grinding and traceability

The liquor is toll-ground in dedicated runs, with the mill cleaned down between origins so nothing blends in. Because the input is our own fermented Papua grade A stock, the batch record links the finished mass to the fermentation and drying records of the beans behind it. FFA at or below 1.5% and moisture at or below 1.5% reflect the quality of that input; fineness is verified at 99.5% through 75 µm on every batch.

Applications and buyers

Couverture and bar makers use Papua mass as the flavour lead in dark recipes, either as the whole cocoa content or blended over a milder base liquor. The deep fruit profile also carries through in ice cream and premium bakery fillings where the cocoa has to read as the headline flavour. Buyers who want the same profile with their own roast buy the beans instead; this line is for those who want the grinding done.

Packing, MOQ and shipping

Cast in 25 kg blocks packed in cartons, minimum order 3 MT, shipped FOB, CFR, or CIF. Because single-origin runs are scheduled per order, lead time is 4 to 5 weeks from confirmation. Ship and store below 20 °C where possible; blocks are stable but soften in prolonged tropical heat. Each batch ships with a certificate of analysis and Halal documentation.