Dried and fermented seeds of the cacao tree, have a naturally bitter taste. It’s the primary raw material for making chocolate or cocoa-based products.

Cocoa beans are the seeds of the fruit of Theobroma cacao, a tropical evergreen tree widely cultivated in regions near the equator. Native to the tropical Americas, cacao is now extensively grown in countries like Indonesia, which is one of the world’s major producers.

The beans are found inside large cacao pods that grow directly on the trunk and main branches of the tree. After harvesting, the pods are opened to remove the wet beans and surrounding pulp. The beans then undergo fermentation and sun-drying, a crucial process that develops their characteristic chocolate aroma and flavor.

Known as the essential raw material for chocolate production, cacao beans play a key role in the global cocoa industry and are traded internationally for use in food, confectionery, and beverage manufacturing.

Cacao trees typically begin producing commercial pods about 3–5 years after planting. Harvesting takes place when the pods are fully ripe, indicated by a color change depending on the variety. In Indonesia, cacao harvesting generally occurs year-round, with peak harvest seasons commonly between April–June and October–December, although this can vary by region and climate.

Farmers usually harvest the pods manually using knives or specialized tools to avoid damaging the tree. After harvesting, the pods are opened and the beans are collected, fermented, and dried before being prepared for trade or processing.