São Tomé Cacao Beans Wholesale
- Flavour notes
- Strong body; chocolate base with red fruit, spice and earthy notes.
- Flavour profile
Typical profile, scored 1 to 5
- Cocoa 4.5 of 5
- Acidity 3 of 5
- Bitterness 3 of 5
- Astringency 2.5 of 5
- Origin
- Mestre António, São Tomé
- Harvest
- March – May (main harvest) – February (mid-crop)
- Best for
- Bean-to-bar chocolate making and roasting
Buy more, save more
Buy at discounted prices
| Minimum Qty | Discount |
|---|---|
| 5 + | 5% off |
| 10 + | 10% off |
| 15 + | 15% off |
| 20 + | 20% off |
| 25 + | 25% off |
Between harvests. Leave your email and we will tell you when it is back.
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São Tomé Cacao Beans
Buying 25kg or more? Ask for trade pricing

Product details
Region and country
Island of São Tomé, São Tomé & Principe
The farm's story
São Tomé and Principe were nicknamed The Chocolate Islands back in 1913 when it was the world’s biggest cocoa producer. Cacao was introduced from Brazil to the island of Principe in the 1820’s by the Portuguese. Thirty years later, cacao crossed over to São Tomé. The Portuguese organised production into estates called roças. The estates fell into gradual neglect and by the time the islands declared their independence from Portugal in 1975, cocoa production had declined dramatically.
Cacao started to make a comeback a couple of decades ago with foreign and local investments. By joining the local know how of farmers with improved management systems and modern tools, São Tomé strives to improve yields, quality, and the livelihoods of its producers.
Daarnhouwer has held a strong connection with the island for decades, sourcing cocoa beans directly from farms or through local exporters.
Strong body; chocolate base with red fruit, spice and earthy notes.
| Roast level | Medium |
|---|---|
| Temperature | 125–135°C |
| Time | 20–28 min |
Illustrative starting range only (roaster air/set temperature, not measured bean temperature). Adjust for bean size, moisture, load and roaster; assess aroma and taste; cool promptly. Not batch tested.
Harvest
March – May (main harvest) – February (mid-crop)
Genetics
A blend of Amelonado and Trinitario
Wet mass collected from small hold farmers is centrally fermented in wooden boxes and dried on wooden tables in the sun. If necessary, the beans may be artificially dried towards the end of the drying process.
| Product type | Whole Cacao Bean |
|---|---|
| Sold by | The kg, in any quantity. Larger orders get volume pricing. |
| Continent | Africa |
| Country | São Tomé |
| Region | Mestre António |
| Centrally fermented | Yes |
| Cocoa type | Collected |
UK orders are sent within 48 hours on a fully tracked service. We use Royal Mail, EVRi, UPS, DHL and FedEx, depending on the order.
EU orders are sent within 48 hours on a fully tracked 5 to 7 day service.
Returns can be made within 14 days for a full refund.
Orders outside the UK
Customers ordering from outside the United Kingdom may be required to pay import duties, taxes, customs clearance fees or other charges set by their local authorities. These are not included in our product or shipping prices and are paid by the customer. Please check your local rules before ordering.
Origin notes and photos courtesy of Daarnhouwer & Co.