Seram Island Cacao
This single-estate producer is the only cacao plantation on the densely forested and mountainous Seram Island. This small island in Indonesia’s Maluku province is one of the most remote cacao terroirs in the world, located on the edge of Manusela National Park.
These beans come from the archipelago known as the Spice Islands, which have been renowned since the 16th century for producing cloves, nutmeg and mace. These beans bring aromas of spice and coffee, dark dried fruits and a nutty richness.
We follow Cocoa of Excellence’s flavour guidelines. A description of the terminologies used can be found below.
Cocoa: Typical flavour of well-fermented, roasted cacao beans
Acidity: Perception of acidity that can be found in citric or other fruit acids
Bitterness: Typically perceived in caffeine, coffee, kola nut, some beers and grapefruits
Astringency: Perception of astringency that can be perceived as a velvety sensation on the sides of mouth and tongue. Typical of tannins in some wines or beers. Can also be perceived between tongue and palate and/or at the back of the front teeth and inside lips and gums. Typical of raw nut skins and green banana skins
Sweet: The characteristic sweet flavour that can be found in white sugar, browned sugar, panela, honey and caramel
Fresh Fruit: A catch-all term to capture the flavour that can be found in citrus, tropical and stone fruits such as strawberry, raspberry, blackberry, acai, lemon, pineapple, mango, apricot and banana
Browned Fruit: Typical of dried fruit such as dried apricot, banana, yellow raisin and fig. Covers brown and dark fruits such as prunes, dates, plums and dark cherry
Nutty: Typical of hazelnut, macadamia, pecan, walnut, cashew, almond and brazil nut
Floral: The floral flavour attributes typical of freshly cut grass, young green leaves, herbs like thyme and rosemary, jasmine, honeysuckle, rose, lilac, lilies etc
Woody: Typically associated with the aromatic properties of freshly cut wood, both light woods such as ash, beach and maple and dark woods such as oak, walnut and teak
Spice: Typical of nutmeg, cinnamon, cloves, liquorice, tonka, vanilla, black pepper and dried tobacco
Smoky: The flavour associated with a smoky aroma such as those given off when burning charcoal and wood chip
Sourced from a single estate
3-5 days on a cement patio