Cocoa beans from West Papua

Cocoa beans from West Papua

Discover cocoa in its original form with cocoa beans from West Papua. The beans are ideal for bean-to-bar, for roasting and for making your own chocolate. The beans taste intensely chocolaty, earthy and flowery. Depending on how they are roasted, they also have a fine, balanced acidity. The beans are harvested from April to July and from October to December. West Papua is a very pristine region and one of the largest rainforest areas in the world after the Amazon. The beans are fermented in wooden boxes for 5 to 6 days, turning them every 24 hours. They are then solar-dried. This prevents any smoky notes and the floral aromas are better preserved. The region is also home to the Eiber Suth cooperative, which creates unity and employs around 200 people. The beans can be roasted, broken and processed into cocoa nibs or cocoa mass before further processing. This makes them suitable for artisan chocolate production as well as for creative recipe ideas in your own kitchen. If you want to experience cocoa from the bean to the finished chocolate, these beans are a very exciting choice. They allow you to discover the origin, aroma and processing in a particularly authentic way.