Import Cocoa Bean — Buy in Bulk from Supplier in Indonesia

PT. Albusten Jaya Abadi offers both fermented and non-fermented cocoa beans, with a stated yield of approximately 120 beans per 100 grams. The beans are sourced from Riau province plantations and are sorted by size and density to ensure batch consistency. No chemical treatments or additives are mentioned, and the beans are delivered in their natural state for processing by chocolate manufacturers.

Fermented beans typically show a darker color and reduced astringency, while non-fermented beans retain higher acidity and floral notes, making them suitable for specific flavor profiles. The supplier does not specify fermentation duration or temperature, but industry standards for fermented cocoa range from 5 to 7 days. The 120 beans per 100g ratio suggests medium-sized Forastero beans, common in Sumatran and Riau harvests.

These beans are selected by confectionery manufacturers seeking customizable fermentation profiles for chocolate innovation. Buyers typically order in 25kg or 50kg polypropylene-lined bags or bulk containers. Trade terms include FOB and CIF, with payment options likely involving T/T or L/C. Packaging is designed for moisture resistance, but the listing does not confirm if it meets food-grade export standards.

PT. Albusten Jaya Abadi is located in Rokan Hulu, Riau, Indonesia, near cocoa-growing regions. The supplier operates as an exporter focused on direct sourcing from local farmers. The listing provides no information on company history, workforce size, or processing facilities. The trust tier is harbor, indicating minimal platform verification with no independent certification disclosed.

No details are given about farm partnerships, sustainability certifications, or audit records. The supplier does not claim ownership of plantations or processing plants. Buyers should treat this as a trading company with sourcing capabilities, not a producer. Request documentation of origin traceability and independent quality testing for each shipment to validate claims about fermentation and yield.