Cocoa has been grown in Sri Lanka since the colonial plantation era, mostly under coconut and in mixed home gardens in the Matale and Kandy districts. Volumes are small next to West Africa, which suits craft and bean-to-bar chocolate makers looking for a distinct single origin. Sri Lanka exports more cocoa beans than it imports.

Processing

Pods are opened by hand, and the wet beans are fermented in boxes or heaps for several days, then sun-dried. Fermentation sets the flavor, so we ask each grower group for its fermentation time and the results of a cut test.

Typical specification

• Moisture 7.5% or less
• Bean count per 100 g
• Cut test: share of well-fermented, purple, slaty and defective beans
• Free of foreign matter, mold and insect damage

Who buys it

Craft and bean-to-bar chocolate makers, cocoa traders and specialty ingredient importers. Send your specification and annual volume, and we confirm what the current crop can supply. A sample of the current crop can be sent before a contract.

What to tell us for a quote

• The product, grade or specification you need, and a reference sample if you have one
• Quantity per order and how often you buy
• Pack size, packaging and labeling
• Destination port and the Incoterm you prefer
• Documents your market requires, such as a certificate of origin, phytosanitary or health certificate, or lab test reports

Packing and shipping

Orders are packed to your instruction and shipped by sea in a full or shared container, or by air for samples and small lots, quoted FOB Colombo, CFR or CIF to your port. Products from several Sri Lankan suppliers can share one container through our consolidation service.

How to get a price: tell us the quantity, your specification and your destination port. We quote FOB Colombo, CFR or CIF, with lead time and minimum order, and arrange samples before an order.

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