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Alkaline cocoa powder

Bensdorp DDP alkaline cocoa powder is a product that can bring the true taste of cocoa to your creations. You can confidently rely on the quality of this powder to bring life to your desired cocoa and chocolate products.

Bensdorp DDP

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Alkaline cocoa powder

Barry Callebaut Delphis 780-11 alkaline cocoa powder is a premium product designed to deliver the authentic taste of cocoa to your creations. With its exceptional quality, this powder is guaranteed to enhance the flavor and texture of your cocoa and chocolate products.

Barry Callebaut DF780-11

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Instant Coffee Powder

The ease and versatility of IGC Gold Instant Coffee Powder have made it a preferred choice for manufacturers. Selecting a high-quality instant coffee powder elevates the standard of products and production, ultimately resulting in greater customer satisfaction.

Iguacu frieze dried

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Green Arabica coffee

The ease and versatility of Sosa Classic Instant Coffee Powder have made it a preferred choice for manufacturers. Selecting a high-quality instant coffee powder elevates the standard of products and production, ultimately resulting in greater customer satisfaction.

Sosa arabica green bean

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Find the SOSA.

SOSA. Company was established in 1396 with the aim of expanding and developing the family business. The pride of our founders is the presence of four generations of the Tawakol Harandi family in the market of distribution, supply and supply of sugar needed in Iran.

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Redefining Green Coffee Processing : The Balance Between Authenticity and Innovation

Innovation and Sustainability in Green Coffee Processing : The Key to Quality and the Future of the Industry Innovation and...

Trend & Innovation

Coffee processing methods : from washed and natural to honeyed, the secret to aroma formation and flavor complexity

What is coffee processing ? Coffee processing is the set of steps that a coffee bean goes through after...

General & insight

The Difference Between Arabica and Robusta Coffee : A Scientific and Practical Review for Better Choice

Home Robusta Coffee – A More Resistant Variety with Higher Caffeine and a Key Role in Espresso Robusta coffee (Coffea...

General & insight

Cocoa Mass : The Starting Point of Chocolate’s Flavor, Color and Texture

From Fermentation to Grinding: The Journey from Bean to Paste The process of producing cocoa mass begins right after...

General & insight

Instant Coffee Powder or Brewed Coffee ? A Complete Guide to Preserving Flavor and Quality

Home Instant Coffee Powder : What It Is and Why It Matters in the Food & Beverage Industry Instant Coffee...

General & insight

Take Our Sensory Survey

Dear Participant,
Thank you for taking part in this research. This questionnaire is designed to evaluate the sensory attributes of cocoa raw materials (powder, liquor, and butter), focusing on key indicators such as taste, aroma, texture, and overall consumption experience.

The primary goal of this study is to foster an interactive and collaborative approach among industry professionals, enabling the anticipation of emerging trends and the development of data-driven reports that support product improvement and innovation.

We sincerely appreciate your valuable contribution.