MACENTA - FOREST GUINEA

Local Expertise • Controlled Fermentation • Traditional Drying

In Guinea’s Forest Region, around Macenta, cocoa is grown in an environment where producers’ expertise remains at the heart of every harvest.

SILEAT pays particular attention to the stages that shape the final quality of the beans: controlled fermentation, careful drying and batch tracking from the production area onwards.

Our close ties with producers enable us to offer traceable cocoa, carefully prepared to meet the requirements of international markets.

Professional Applications

Chocolate Making • Cocoa Processing • Couverture Chocolate Production • Confectionery • Food Industry • Cocoa Importers and Traders