The same six steps since our first harvest. Certified batch 25/26: 98.66% fermentation rate, 1.33% total defects.
Only fully ripe pods are hand-selected from our Trinitario and Forastero varietals, with at least 19 sub-varieties developed over the years.
Pods go through our pod breaker, then the wet beans are scooped out by hand, still in their sweet mucilage. Processing begins within hours of harvest to preserve freshness.
Beans ferment in boxes under banana leaf and jute for 5–7 days, reaching 50 °C and turned every 12 hours. This is the critical stage that develops complex precursor flavor notes. Current batch: 98.66% fermentation rate.
We refined the method in January 2020 with fermentation expert Prof. Dr. Albertus Eskes. Smallholder farmers in CFARM bring their harvest to a shared fermentation centre in Sre Ampom, run with Kamkav Farm, so their beans get the same controlled fermentation as ours.
Beans are spread on mobile drying racks and shade-dried for 24 hours, then sun and solar-dome dried, with covered shelters against sudden rain, turned every 2 hours, to below 7.5% moisture. Current batch typically tests at 6–7%.
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 30 kg bags with food-grade PE liners and woven PP outer bags, labeled with origin, batch number and harvest date.
EXW Mondulkiri is our standard offering. Bulk shipments via LCL or FCL from Phnom Penh or Sihanoukville; by road within Cambodia and to neighbouring countries.
Graded by the Malaysian Cocoa Board and tested in its laboratory. The key results are on the specification sheet, so you can check them before you commit to anything.
Something else? Ask us on WhatsApp. We usually reply the same day.
5–7 days in wooden boxes, under banana leaf and jute. The beans reach about 50 °C and we turn them every 12 hours.
First 24 hours in the shade on mobile racks, then in the sun and under a solar dome, turned every 2 hours, until they are below 7.5% moisture. They usually end up at 6–7%.
Yes. CFARM farmers bring their harvest to a shared fermentation centre in Sre Ampom that we run together with them, so their beans are fermented and dried the same way as ours.
Every batch goes through our machine grading, then the Malaysian Cocoa Board grades it against MS 2672:2017. Batch 25/26 came out at SMC 1 with 1.33% total defects.
Origin, batch number and harvest date.
