About Us

We use quality fermented cacao from various regions in Indonesia.: Ransiki – South Manokwari, Jayapura – Papua, Cilacap – Central Java, Jasinga – West Java, Berau – East Kalimantan, Ghaura – East Nusa Tenggara, Tabanan – Bali, and list goes on. We pair our authentic Indonesian chocolate with chocolate from world–renowned cocoa producing regions such as Ghana and Ecuador. This is a testament to our pride in the richness of the archipelago’s cocoa. In our quest for excellence, we actively engage with local cocoa farmers. We collaborate closely with them to perfect the fermentation process, and introduce innovative techniques that improve the quality of the archipelago’s cocoa.