Our Products
Our cocoa beans come from certified plantations and meet international quality standards, ensuring a traceable, ethical, and sustainable product. We are actively engaged in sustainable agricultural practices, supporting local producers and promoting environmentally friendly methods.
Cocoa beans
Cocoa beans are the seeds of the Theobroma cacao tree and develop within oval-shaped cocoa pods. Once the pods reach full maturity, their outer shells are carefully split open to extract both the white, mucilaginous pulp and the cocoa beans—typically 30 to 40 per pod.
There are three primary types of cocoa beans:
Criollo – A high-end variety recognized for its light hue, nutty taste, and aromatic qualities, originating mainly from South America. Due to the tree’s vulnerability to pests and diseases, this type represents only about 2% of global cocoa production.
Forastero – The most widely cultivated cocoa variety, characterized by its dark color, bold flavor, and high fat content. Predominantly grown in West Africa and parts of the Upper Amazon (with Amelonado as a common subtype), it accounts for approximately 80–90% of global production, as the plant is highly resilient to harsh environmental conditions.
Trinitario – A hybrid of Criollo and Forastero, prized for its complex flavor profile. Originating from Trinidad, this variety makes up around 10–20% of the world’s cocoa supply.
Once harvested, the cocoa beans undergo a meticulous fermentation process, during which they are placed on plantain leaves or in baskets for up to six days. Following this, the beans are naturally sun-dried for an average of five to ten days.
Cameroon’s cocoa beans are celebrated for their exceptional quality and flavor compared to other origins. Committed to delivering superior products, MBS Cocoa offers both conventional and certified organic cocoa beans.
Our industry-recognized certifications include Fair Trade, FairTrade International, Kosher, Halal, JAS Organic, and USDA Organic.
Cocoa butter
The finely milled cocoa mass is subjected to hydraulic pressing to separate both cocoa butter and cocoa cake (the solid fraction of the pressed liquor). The resulting ‘raw’ butter is then filtered to eliminate any impurities. After filtration, the cocoa butter undergoes a ‘deodorization process’ to remove residual odors and volatile acids, ensuring a cleaner and more refined taste.
Cocoa butter, recognized as one of the most stable and concentrated natural fats, enhances the flavor, aroma, and texture of chocolate, as well as a variety of products including cosmetics, tanning oils, soaps, and numerous skin creams and lotions.
MBS Cocoa provides both natural and deodorized cocoa butter.
Cocoa powder
The finely milled cocoa mass is subjected to hydraulic pressing to separate both cocoa butter and cocoa cake (the solid fraction of the pressed liquor). The resulting ‘raw’ butter is then filtered to eliminate any impurities. After filtration, the cocoa butter undergoes a ‘deodorization process’ to remove residual odors and volatile acids, ensuring a cleaner and more refined taste.
Cocoa butter, recognized as one of the most stable and concentrated natural fats, enhances the flavor, aroma, and texture of chocolate, as well as a variety of products including cosmetics, tanning oils, soaps, and numerous skin creams and lotions.
MBS Cocoa provides both natural and deodorized cocoa butter.
