Delivering Premium Indonesian Cacao with Trusted Japan Quality
We deliver premium Indonesian cacao refined with Japanese technology to chocolate manufacturers, offering a stable supply and reliable quality for a new supply chain option.
The chocolate ingredient market has long depended heavily on cacao beans from West Africa. However, climate change and overconcentration of production have led to soaring prices and unstable supply.
Meanwhile, cacao beans from Indonesia—the world’s third-largest producer—have remained undervalued and labeled as “low quality,” despite their strong potential.
Cacaonesia leverages Japanese fermentation technology and quality management expertise to redefine Indonesian cacao as a Japan Quality ingredient. By delivering high-quality cacao that Japanese chocolate manufacturers can trust, we offer a new option for the supply chain—supporting stable production and elevating product quality.
Cacaonesia’s Approach
Stable Supply with Japan Quality
By stationing Japanese experts on site and strictly managing the fermentation, drying, and sorting processes, we ensure consistent quality.
Flexibility and Competitiveness
Through direct transactions that eliminate intermediary margins, we offer flexible and competitive pricing, volume, and delivery.
Transparent Supply Chain (Traceability)
We manage producer, origin, and fermentation and drying data for each lot, ensuring a clean and sustainable supply chain.
From the farms of Gorontalo
Cacaonesia’s Strengths
01
Quality Control
Ensuring consistent quality through fermentation, drying, and inspection processes using Japanese technology.
02
Stable Supply
A sustainable supply system enabled by local networks and production management from Japan.
03
Competitive Pricing
Direct transactions with farmers, eliminating intermediary margins, to achieve both quality and fair pricing.
04
Community Support
Returning fair value to farmers and strengthening production foundations through collaboration with local communities.
Our Story
For many years, Indonesian cacao has been regarded merely as a “low-cost raw material.”
We have unlocked its potential by combining it with Japanese fermentation technology and quality management, redefining it as a Japan Quality ingredient.
By building a system that supports sustainable growth for both producers and chocolate manufacturers, we are creating a new cacao supply chain from Asia.
Product Lineup
Cacao Beans
Raw, fermented, and dried beans
Fat content: 50–55%
Flavor: Fruity, nutty
Cacao Mass
100% paste condensed with the rich flavor of cacao
Particle size: 20–30 microns
Flavor: Bitter, aromatic
Cacao Butter
Pure flavor that enhances the smooth melt-in-the-mouth texture of chocolate
Melting point: 34–38 °C
Flavor: Creamy, smooth
Cacao Powder
Versatile ingredient for confectionery and beverages
Fat content: 10–12%, 20–22%
pH: Natural, alkalized
Our Projects
Quality Improvement Project in Gorontalo
We guided and managed the fermentation and drying processes in designated production areas, significantly improving flavor evaluations compared to conventional beans. We also established full traceability.
Data-Driven Quality Management System
Our quality control team centrally manages flavor evaluation, moisture levels, and fermentation data, ensuring stable quality for each lot and providing detailed quality reports to clients.
Proven Track Record with Domestic and International Manufacturers
From Japan’s bean-to-bar producers to major confectionery companies overseas, we supply cacao ingredients tailored to diverse client needs.
Contact Us
For sample requests, business inquiries, or on-site tours, please feel free to contact us.