Discover the passion and science behind our premium fermented cocoa beans.
"We believe that true flavor is born during fermentation. Our passion for science and nature drives us to produce the world's finest cocoa beans, honoring the land and the hands that cultivate it."
Our cocoa fruit is single-origin from West Java (Sundanese), with trees carefully tended by local farmers to guarantee the quality of every harvest.
We spent years studying the micro-climate, the soil acidity, and the indigenous yeast strains to understand how to consistently replicate the perfect flavor profile.
Fermentation is an art form. We use tiered wooden boxes made from local aromatic cedar to allow the beans to sweat and transform.
By strictly monitoring temperature and turning the beans at precise intervals, we cultivate the complex precursors that later develop into rich, floral, and nutty chocolate notes.
Exploration of the West Java basin led to the discovery of a rare heirloom cacao variety previously thought extinct.
After 11 years of trials, we standardized our "7-Day Turn" method, achieving a 98% perfect fermentation rate.
We initiated Mitra Kakao Mulia with a vision and mission to introduce to the world the quality of processing and fermentation techniques that have been refined over more than 10 years.
We pay 3x the fair trade price directly to our partner farmers, ensuring their communities thrive alongside our business.
Our labs analyze every batch for acidity and sugar content, bridging the gap between traditional farming and modern food science.
We don't just process beans; we curate flavors. Our fermentation recipes unlock fruity, nutty, and floral notes unique to our region.
Oscar Satriana
Co-Founders