Couverture Grade A, Sumatra Fermented
Fermented beans from highland Aceh and North Sumatra with a fruity profile, graded to ≥80% fermentation (house Grade A, SNI size class B).
- Bright, fruit-leaning fermented profile from highland Aceh
- ≥ 80% fermentation with cut-test photos for every lot
- Long-term smallholder cooperatives in Aceh and North Sumatra
- Complete export documentation and moisture certificates included
Product overview
Sourced from cooperatives in the Aceh and North Sumatra highlands, these fermented beans show a brighter, fruit-leaning profile. Each lot is cut-tested, moisture-checked, and packed in new jute bags. A strong choice for processors blending origin character into couverture and single-origin bars.
Quality and processing
Highland-grown beans from Aceh and North Sumatra are fermented in wooden boxes for five days and dried on raised beds under close moisture control. Lots are graded to house Grade A standards (SNI size class B, quality grade I): cut-tested for fermentation level, screened for bean count, and checked for insect damage and mould before bagging.
Applications and buyers
The brighter acidity and red-fruit notes make this lot a favourite for single-origin bars and for blending origin character into couverture. Processors use it to lift flavour in blends without giving up the body expected from Indonesian beans.
Packing, MOQ and shipping
Shipped in new jute bags from Belawan or Makassar under FOB, CFR, or CIF terms. Minimum order is one 20 ft container (about 13 MT); mixed-origin containers combining our Sulawesi lots can be arranged for trial programs.
Frequently asked questions
Ordering, samples, shipping, and payment, answered by our export desk.
What container minimum applies to Sumatra fermented Grade A beans?
One 20 ft FCL, about 13 MT, in new 60 kg jute bags. Mixed-origin containers with Sulawesi lots can be arranged for trial programmes. Ships from Belawan or Makassar under FOB, CFR, or CIF with lead times typically three to four weeks.
How does the Sumatra fermented cup profile differ from Sulawesi?
Highland Aceh and North Sumatra beans develop brighter, fruit-leaning notes with red-fruit character and full body. Sulawesi leans more chocolate-forward with milder acidity. Many buyers sample both origins before building a blend or single-origin line.
Which chocolate applications suit this fruity Sumatra fermented lot?
Single-origin bars, flavour-forward couverture, and blends where you want Indonesian origin character with more expressive acidity. Processors use Sumatra to lift fruit notes without sacrificing the cocoa backbone expected from Indonesian beans.
What fermentation and bean count specs are published for this lot?
Cut-test fermentation is at or above 80%, bean count at or below 105 per 100 g (SNI size class B), moisture at or below 7.5%, fat at or above 52%, with mouldy, slaty, and insect-damaged limits on the specification sheet. Cut-test photos accompany every shipment.
Interested in this product?
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