Our cocoa beans are fermented, dried, roasted, and processed to create different products used in cooking and chocolate making, such as cocoa powder made from roasted cocoa chocolate drinks etc.
Our fine powder made by grinding cocoa solids after most of the cocoa butter has been removed from roasted cocoa beans. It has a rich chocolate flavor but contains little fat compared to chocolate bars.
Our cocoa butter is a natural edible fat extracted from cocoa beans during processing. It has a pale-yellow color and a mild chocolate aroma. Cocoa butter is a key ingredient for chocolates.
Wilyete Cocoa actively purchases cocoa beans from local farmers and farmer groups, accepting both wet and dry beans for processing and export. The company works closely with rural communities to provide a reliable and transparent buying channel, ensuring farmers have consistent market access for their produce.
Wylete Cocoa Ltd has operates its own cocoa processing machinery for processing raw cocoa beans into manufactured products for the export market in South East Asia, Australia, America, and European Countries.
Wylete Cocoa Ltd provides a professional cocoa fermenting service that helps cocoa farmers improve the quality of their beans after harvest. Their service involves receiving freshly harvested wet cocoa beans from farmers and processing them in specially designed fermentation facilities
Wylete Cocoa Ltd offers professional cocoa export services that help local cocoa growers connect with global markets. The company purchases high-quality dried cocoa beans that meet international standards, handles export documentation, logistics, and shipment arrangements, and facilitates delivery to overseas buyers. By managing the export process, Wylete Cocoa Ltd enables farmers to earn foreign exchange and achieve better prices for their produce.
We are very pleased with the cocoa processing services provided by Wylete Cocoa Ltd. Their processing methods are well managed and consistent, resulting in clean, properly fermented, and well-dried cocoa beans that meet market standards.
I am very impressed with the cocoa fermenting services provided by Wylete Cocoa Ltd. Their fermentation process is well organized and carefully monitored, ensuring the beans are evenly fermented and develop strong chocolate flavor and quality color.
We have had an excellent experience working with Wylete Cocoa Ltd for cocoa exporting services. Their export process is professional, efficient, and well coordinated from collection to final shipment. The company maintains high quality standards, ensures proper documentation, and keeps suppliers informed at every stage.
The cocoa extension program by Wylete Cocoa Ltd has made a real difference in our farming practices and productivity. Their field officers provide practical training, clear guidance, and ongoing support on pruning, fermentation, drying, and quality control.
They develop chocolate flavor, reduce bitterness, prevent mold, and help beans meet buyer quality standards.
Store in:
Away from moisture and strong smells, Clean, dry bags, Well-ventilated room, Off the floor on pallets
Harvest only ripe pods, Ferment and dry properly, Keep beans clean, Reduce moisture,Sell through reliable buyers or exporte.
In areas with good rainfall, extra watering may not be needed. In dry periods, water regularly to keep soil moist but not flooded.
Cocoa grows best in warm, humid tropical climates with regular rainfall and partial shade. Ideal temperatures are about 21–32°C..
Cocoa trees usually start producing pods in 3–5 years after planting, with full production around 7–10 years.
Well-drained, fertile soil rich in organic matter is best. Avoid waterlogged or very dry soils.
Yes. Young cocoa trees need shade trees to protect them from strong sun and wind. Shade can be reduced as trees mature.
Pods are usually harvested every 2–4 weeks during the main season when they are fully ripe.