FLAVOUR

Our cacao beans have a dominant aroma of chocolate dough, coffee and woody - as well as a pleasant taste of tropical fruits. We are happy to work with chocolatiers to meet specific fermentation needs. We are constantly experimenting with our protocols to ensure we can get the best out of our cocoa beans!

ORGANIC

Our farmers have been practicing organic farming which means the cacao trees are grown without pesticides, inorganic fertilizers or other chemicals.

GENETICS

Indonesian cacao is mostly derived from the genetic development and nurturing done by the Indonesia Coffee and Cacao Research Institute (ICCRI) located in Jember - East Java, as well as several other cacao seedling developers.

We source our cacao from :