Fruity, honey-like and complex—these are the flavours to describe chocolate from East Java. The one from Flores has a clove and coffee flavour with a touch of orange. Each region has its own distinctive taste, which depends on its terroir and the type of beans, among other factors. To produce high-quality, fine chocolate, we can only use fermented beans: these complex flavours will not emerge without the fermentation process.
Our cocoa beans from Bali, Aceh, and East Java are sourced directly from farmers. This has two main advantages. Firstly, it allows us to support the sustainability and continuity of cocoa bean production by providing farmers with the right tools and knowledge to run well-managed and self-sustainable plantations. This includes promoting sustainable practices such as using well-composed cow manure with cocoa pod skin instead of pesticides, allowing bird-friendly trees, and so on.
Secondly, direct sourcing allows us to promote fairness for chocolate farmers. We want to make sure that farmers receive a fair price and work in acceptable conditions, but we also want them to understand their part in the chain of chocolate production. Being at the bottom of the global food chain, farmers typically sell their beans to a middle man and then lose sight of them. As a result, some of our suppliers in Tabanan, Bali had never tasted chocolate in their life, even though they had been cocoa bean farmers for 30 years. We educate our suppliers so now they know that their beans are used to make a specific type of chocolate. On top of that, a better understanding of the complicated and delicate way in which chocolate is produced will help them further improve and maintain the quality of their cocoa beans.