Indonesia Java B


Prices upon request

Product description

Once an essential part of any chocolate collection, Java light breaking cacao has unfortunately become increasingly rare on the island. Our beans come from state owned plantations.

Net weight 63 kg
Weight N/A

Asia Pacific




Java, Jember and Masang, Kalibaru


500gr Sample, 63kg Bags

Production Model

Single Plantation

Fermentation Process

Centrally Fermented

Region and Country

Java, Indonesia


PTPN XII is a state owned company that manages around 34 agricultural plantations with a total area of 80.000 hectares spread throughout East Java. Of these plantations, 15 used to be dedicated to the cultivation of cacao. Due to lower cocoa prices, the company decided to reduce the number of plantations dedicated to cacao and substituted them with crops like sugar cane. Other crops grown on these plantations are rubber, coffee and tea. The objective of PTPN XII is to improve farming communities’ livelihoods. In addition to managing the plantations, they also develop agrotourism as a value-adding business activity. Light breaking beans can be recognized by the light to medium brown colour of the cotyledon when cut. It is known in the local market as Java A light breaking and is offered as two types: 80% and 40%, indicating the percentage of light beans in the mix. The classification process to sort light breaking from dark breaking beans is very labour intensive. Three beans from each pod are cut to determine the percentage of light beans per pod. Once dark beans are separated from light beans, they are fermented separately in wooden boxes during a four-day period. The beans are dried in the sun during drier periods and are artificially dried during the rainy season.


June - July (main) December - January (mid-crop)


Trinitario, Upper and Lower Amazon Forasteros and DR clones containing Criollo hybrid ancestry

Post Harvesting Process

Light and dark breaking beans are separately processed. The beans are fermented in wooden boxes during a four-day period and are usually dried in the sun. However, during the rainy season the beans might be artificially dried, lending them the typical smoky notes they are so well known and loved for.


Light body with a high citrus acidic profile. Strong flavours of leather and smoke accompanied by notes of tobacco and slight fruit.

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