Madang is a province full of contrasts. It is home to many of Papua New Guinea's highest mountains, largest rivers, most beautiful sandy beaches, the most island volcanoes and the widest mix of languages.
Papua New Guinea is home to some of the best cocoa in the world and exports its products worldwide. Papua New Guinea cocoa beans are sought after by chocolate makers for their rich flavour and complex aroma.
The cocoa is low in bitterness and acidity of the trinitario species with flavours dominated by raspberry, bread and red wine.
Out of stock
| Weight | 100 g, 1000 g, 250 g, 500 g |
|---|---|
| Variety | Trinitario |
| Brand | |
| Taste | Semi-sweet |
| Fat content | 55% |
Cocoa from the Madang region of Papua New Guinea is unique and distinct from most cocoa from other parts of the world. The Papuan soil, abundant with volcanic soils and a tropical climate, provides ideal conditions for growing cocoa.
The Madang beans are characterised by an intense, rich flavour with distinct smoky and fruity notes. Traces of red fruits such as raspberries or strawberries can be detected, combined with light acidity and complex earthy tones. One of the distinctive characteristics of cocoa from this region is a slight smoky aftertaste, which is the result of traditional methods of drying the beans over a fire.
In the Madang region, many cocoa plantations are sustainably managed, with a deep respect for the local environment and traditions. Farmers often use organic farming methods, avoiding chemicals and artificial fertilisers, which translates into pure and unadulterated flavour of the beans.
Cocoa 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 cocoa is a journey to the heart of the Pacific, where tradition meets nature.
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