Cocoa beans from West Papua

Cocoa beans from West Papua

Here, cocoa cultivation is the heart of the region and you can taste it. The West Papua region is very untouched and is the largest rainforest after the Amazon. Nature could not be more diverse. The cocoa bean reflects this diversity of intensely chocolaty, earthy and floral. Depending on the roast, the slight acidity can result in a balanced chocolate product. Harvesting takes place from April to July and from October to December. After harvesting, the beans are fermented in wooden boxes for 5-6 days. During this process, the cocoa beans are turned every 24 hours. The beans are solar dried so that there is no smoky note and the floral note remains in the foreground. West Papua or West New Guinea belongs to Indonesia, as the republic, unlike the eastern half, is not recognized. The region is characterized primarily by the biodiversity of plants and animals. That is why West Papua is declared as the first nature protection zone in Indonesia. The protection is primarily for one of the most intact and healthy land and marine ecosystems in the world. This protection promotes employment and preserves the rights of indigenous peoples. The cooperative "Eiber Suth" translates as Creating Unity employs 200 people and aims to protect the unique flavors of these cocoa beans. The cocoa bean from West Papua is characterized by an earthy, floral and sour taste. This cocoa bean belongs to the Trinitario cocoa variety. 

Experience the entire production of chocolate at miniSchoggi

The cocoa bean is harvested laboriously by various farmers around the world still by hand and from then on the cocoa bean has a long way until the bean becomes chocolate. This is exactly the knowledge that our Bean to Bar course teaches. The production from the bean to the finished chocolate bar is a great experience. Would you like to get to know this great way together with us? Then you are in the Bean to bar just right? We are looking forward to your registration