Unlocking the soul of cocoa with single-origin beans. Sustainably sourced and meticulously fermented for depth like never before.
Sourced from a single estate to ensure consistent quality and traceability.
Controlled fermentation to unlock deep, complex fruit and nut flavors.
Naturally dried under the sun for optimal moisture content and preservation.
A harmonious blend of Forastero and Criollo beans from West Java, Indonesia, offering a balanced profile of rich chocolate notes with hints of tropical fruit and nuts.
Acidity
Bitterness
Fruitiness
Nutty
Every step involves careful monitoring to ensure the optimal development of flavor precursors.
Only perfectly ripe pods are harvested by hand. The beans are extracted within 6 hours of harvest to prevent uncontrolled pre-fermentation.
Beans are placed in wooden boxes covered with banana leaves. Yeast converts sugars to alcohol, generating heat and killing the germ.
The mass is turned every 24 hours to introduce oxygen. Acetic acid bacteria thrive, raising temperatures to 50°C, crucial for chocolate flavor development.
Beans are spread on drying decks. We dry slowly to 7% moisture to allow acidity to volatilize, ensuring a rounded flavor profile.