From Tree to Bean
Seven steps, meticulously controlled — the same process since our first harvest, delivering Grade I beans with consistent flavor profiles batch after batch.
Only fully ripe pods are hand-selected from our Trinitario and Forastero varietals, with at least 19 sub-species developed over the years.
Pods are carefully broken to extract the wet beans in sweet mucilage. Processing begins within hours of harvest to preserve freshness.
Beans ferment in boxes under banana leaf and jute for 6–7 days, reaching 50 °C and turned every 12 hours — the critical stage that develops complex precursor flavor notes. Current batch: 98.66% fermentation rate.
Beans are shade-dried for 24 hours, then sun and solar-dome dried, turned every 2 hours, to below 7.5% moisture. Current batch tested at 4.57%.
Every batch passes our machine-graded sorting system, then is graded against MS 2672:2017 by Lembaga Koko Malaysia. Current batch: Grade SMC 1, total defect rate 1.33%.
Sorted beans are packed in food-grade PE liners and woven PP outer bags — labeled with origin, batch number, harvest date, and quality grade.
EXW Mondulkiri is our standard offering. Bulk shipments via LCL or FCL from Phnom Penh or Sihanoukville; courier for Cambodia and Vietnam.
Verify It
Certificate of analysis per batch, independent lab testing, and a full spec sheet — sent on request, before you commit to anything.
Get In Touch
Questions on fermentation, moisture, grading, or logistics — ask the people who run it.
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