Premium cacao
for a better
tomorrow
Follow one cacao pod from the tree where it grows to our port in Dubai. Discover how we source, process, and ship your cacao at every step.
It starts with a tree
Theobroma cacao grows in the shade of taller trees, close to the equator. Its small flowers and pods grow straight from the trunk.
A ripe pod
Each pod takes five to six months to ripen. Farmers cut it by hand so the flower cushion on the trunk can bloom again.
Opened by hand
Inside the thick shell, 30 to 50 beans sit in rows, wrapped in a sweet white pulp.
The beans come out
The wet beans are scooped out the same day and carried to the fermentation site. The empty shells go back to the farm as compost.
Five to seven days in the box
Covered with banana leaves in wooden boxes, the beans warm up to about 45 °C and turn brown. This is where chocolate flavour begins.
Dried in the sun
On raised racks, the beans dry for one to two weeks and are turned often, until moisture falls below 7.5%.
Graded and bagged
Every lot is cut-tested and counted at 90 to 100 beans per 100 g, then packed in 62.5 kg jute bags marked with its lot number.
Delivered to Dubai
Containers sail to Jebel Ali Port. From our base in the UAE, we clear, store, and forward your cacao to factories around the world.
