Karimui Cacao

Direct Tade

This highland region, accessible only on foot or by air, is one of Papua New Guinea’s most remote terroirs and home to some of its finest cacao.


Sensory profile

These award-winning beans offer a complex earthy, roasted flavour. Distinct notes of dark wood, dense smokiness provide the rustic flavour of these beans.

The Provenance

Karimui defies expectations with its ‘highland cacao’ production, growing at altitudes of 800 metres and above, far higher than what is commonly thought possible.
Only recently introduced to the area, the local farmers have successfully adopted cacao and have already been recognized in the 2019 Cocoa of Excellence awards as one of the year’s top 50 bean profiles.
The altitude has had a surprising impact on the physical appearance of the cacao resulting in uncharacteristically large pods, which contain more beans than average.
We’re proud to work alongside this community on their journey, supporting them with advice on best practices as their expertise continues to develop.

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.

Our Process

The Farmers

Sourced from a Fermentary
Farmers -23
Men:Women – 23:0

Average Age – 41 


24 – 24 -24
-24 -24


1 day in mechanical dryer


Fermentary level

Carbon footprint
All beans sourced from our direct supply chain are carbon neutral.
The footprint is calculated by examining the impact of agricultural inputs, land use change, and logistics. We offset this with carbon credits to ensure our cacao is environmentally sustainable.
Genetic Variety – Trinitario
Bean Count – 92
Bean Weight – 109
Mould – 0.33%
Infestation – 0.00%
Slate – 0.33%
Violet – 15.67%
Moisture – 6.52%
Flat Beans – 0.17%
Foreign Material -0.11%
Clusters – 0.11%
Broken Beans – 0.85%
Cocoa Fragments – 0.59%
Cocoa Sievings – 0.09%
Cadmium Level (ppm) – 0.153
Cocoa Butter – 57.70%

Type – Polypropylene Bags
Net Weight – 70kg
Gross Weight – 70.1kg

Coming Soon: Organic EU, Organic USDA

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