Heinde & Verre - Pure & Wild Papua Dark 71%

PURE & WILD PAPUA DARK 71%

A trip into the wild

The cacao from this bar comes from the wild and unspoiled nature of West Papua, part of the second largest rainforest in the world. Every bite surprises you with a wide range of flavours, it’s like you are transported to another world. The cacao is grown by the Ebier Suth Cokran farmers near Ransiki village in West Papua, Indonesia.

Awarded Silver at the Academy of Chocolate • 2025

TASTING NOTES

Notes of jasmin flowers, olives, nuts, liquorice and fresh passion fruit reflect the unique character of this mysterious origin.

The cacao is roasted in two different ways, the H&V signature Split Roast technique: one roast profile highlights the fruity and spicy notes, the other profile accentuates floral notes of this versatile cacao. Dutch beet sugar brings out the fruitiness of the cacao without adding any additional flavours.

ABOUT THE INGREDIENTS

CACAO FROM EBIER SUTH COKRAN FARMERS

Cooperative Ebier Suth Cokran, meaning “Unity to arise” was established in 2017. Providing work to 200 locals, the farmers work together on the single estate of 200 hectares in a sustainable agro-forestry system.

The cacao is grown in the surrounding of Ransiki village in West Papua, Indonesia. Located near the buffer zone of the Arfak mountains which is also home of the recently discovered Volgelkop Superb Bird of paradise. The local government established West Papua as Indonesia’s first conservation province to protect healthy ecosystems and develop sustainable jobs including the recognition of the rights of its indigenous people.

The cacao beans are hybrids between forasteros and trinitarios that have adapted to the wild rain forest conditions of this rugged area. After the harvest the beans are fermented for 6 days in a central fermentation station at the cooperative, three stages of each 48 hours. Next, the cacao is dried in the open air in indirect sunlight for another 5 to 7 days.

LOCAL DUTCH SUGAR

The locally grown sugar beet is an ideal sweetner for chocolate. Its neutral character allows cacao flavours to shine without adding flavours to the chocolate (other sweetners such as sugar cane adds for example a molasses flavour to chocolate) Because of the relative small scale of the sugar beet processing industry, organic and non-organic sugar beets are combined in the extraction proces. Research shows that the CO2 footprint of Dutch beet sugar is 4 times lower compared to the average sugar cane production. This is due to a higher yield, efficient farming, harvesting and processing and the fact that it does not need to be transported over long distances. Moreover, an additional benefit is that beet sugar has a lower water consumption than cane sugar.