Cocoa Bean Offerings
At Campo Verde, we are committed to providing high-quality Peruvian cocoa beans, carefully selected to meet the specific requirements of chocolate makers, traders, and food manufacturers. Our cocoa sourcing prioritizes flavor consistency, sustainability, and full traceability, ensuring that our clients receive products tailored to their needs.
Special degree
Our specialty cocoas come from regions renowned for their excellent flavor complexity, fine aroma and optimal fermentation. We work hand in hand with small producers, ensuring rigorous post-harvest protocols that improve the quality of the bean and its sensory attributes.
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Moisture Content:: Max. 7.5%
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Grain Count: More than 80 grains per 100g
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Fermentation Level: ≥ 75%
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Violet Grains: < 15%
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Moldy Grains: < 2%
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Slate Grains: < 2%
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Sprouts and flats: < 2%
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Sensory Profile: Fine aroma, balanced acidity and chocolate notes with fruity and floral nuances.
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Packed in: in jute bags or vacuum packed in 20 kg boxes
Ideal for:
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Bean-to-Bar Chocolatiers.
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Manufacturers of premium chocolate and couverture.
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Artisanal chocolate producers
Certified Cocoa
We work with certified producers throughout Peru, ensuring high-quality, sustainably sourced cocoa. Each batch comes with detailed traceability reports, with data on the origin, producers, and fermentation analysis, ensuring transparency and quality.
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Moisture Content:: Max. 7.5%
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Grain Count: More than 80 grains per 100g
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Fermentation Level: ≥ 75%
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Violet Grains: < 15%
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Moldy Grains: < 3%
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Slate Grains: < 3%
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Sprouts and flats: < 2%
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Sensory Profile: Fine aroma, balanced acidity and chocolate notes with fruity and floral nuances.
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Packaged in: Jute or polypropylene bags according to customer requirements.
Ideal for:
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Sustainable and ethical chocolate brands.
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Manufacturers of certified organic chocolate.
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Conscious consumers and fair trade markets.
Conventional Cocoa
Our conventional cocoas are processed and classified under industrial standards, ensuring versatility for various applications, from large-scale chocolate production to industrial processes of cocoa derivatives.
Grade 1 (Highest quality for refined chocolates)
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Humidity: Max. 7.5%
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Grain Count: 110-120 grains per 100g
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Fermentation: ≥ 75%
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Violet Grains: < 20%
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Moldy Grains: < 3%
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Slate Grains: < 3%
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Insects / Infestation: < 3%
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Sprouts and flats: < 3%
Grade 2 (Versatile for liquor, butter and cocoa powder)
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Grain Count: 130 grains per 100g
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Slate Grains: < 8%
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Insects / Infestation: < 6%
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Sprouts and flats: < 6%
Download our catalogue
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