Flavor profile description

Cocoa from Tabanan has more prominent fruity and astringent taste with savory finish. Dried under a shade, the cacao develops a milder, less intense flavor. The natural cocoa has a deeper color with subtle red undertones, while the alkalized cocoa (gallery) appears more chocolate-brown in tone.

Flavor profile of natural Tabanan cocoa drink. 

Tabanan cocoa is also offered in alkalized version (see flavor profile below). 

Flavor profile of alkalized Tabanan cocoa drink. 

Compared to the natural one, the alkalized version of Tabanan cocoa powder offers a smoother, less acidic profile with intensified cocoa notes, rounded off by a low mix of roasted and sweet, and nutty tones.

Farming and beans processing

The Tabanan origin is cultivated using intercropping methods with banana, durian, mangosteen, and coconut. The fields span approximately 100 hectares. Only animal manure and decomposed plant materials are used as fertilizers. Farmers learn from other farmers either through direct training or a designated program by the coop. The producer we partner with ferment their the beans for six days and dry under the shade to reduce the harsh, bitter flavor. 

Cacao drying process in Tabanan.