Cacao from the Madang region of Papua New Guinea is unique and distinct from most cacao from other parts of the world. Papua’s land, abundant with volcanic soils and a tropical climate, creates ideal conditions for cacao cultivation.

Grains from Madang are characterized by an intense, rich flavour with distinct smoky and fruity notes. You can sense traces of red fruits, such as raspberries and strawberries, combined with light acidity and complex earthy tones. One of the distinctive characteristics of cocoa from the region is a slightly smoky aftertaste, which is the result of traditional methods of drying the beans over a fire.

In the Madang region, many cacao plantations are run sustainably, with deep respect for the local environment and traditions. Farmers often use organic farming methods, avoiding chemicals and artificial fertilizers, which translates into a pure and unadulterated taste of grains.

Cacao from Madang in Papua New Guinea is a real treasure for chocolate connoisseurs who are looking for a unique and authentic taste experience. Discovering this cacao is a journey to the heart of the Pacific, where tradition meets nature.