85% Kerta Semaya, West Bali

49,00 DKK
A strong chocolate bar with tasting notes of sandalwood, wild honey, and a pleasant walnut astringency.

A criollo hybrid & local trinitario cocoa variety grown in West Bali, Indonesia. Fermented for 6 days in banana leaf covered wooden crates. Handcrafting this two-ingredient chocolate, we use only cocoa beans & cane sugar. Gently roasted and slowly conched.


Cocoa formulation 85% Java A criollo & Trinitario cocoa.

Ingredients Cocoa beans & cane sugar.

Key procedures 6 days fermentation in 3-tier wooden boxes, light roast & slow conche.

Hand-crafted in Copenhagen.


West Bali

Kerta Semaya

At Kerta Semaya 231 minor farmers grow the cocoa sorts of Java A Criollo, a local hybrid of criollo. Also two locally developed trinitario varieties called RCL Panther and BLB are grown. This creates a cocoa blend with tasting notes of cherry jam, sandalwood & wild honey. Some even taste a pleasant undertone of astringent walnut. In West Bali the main harvesting season runs throughout July to September, and a second harvest in December to January. During harvest the cocoa pods are stored up to 48h at the central cooperative and then broken up for fermentation in 2-tiered wooden boxes covered by banana leaves. The fermentations runs in 3 steps over 6 days. After fermentation the wet cocoa beans are dried in indirect sunlight on locally build raised beds inside a drying house. This procedure is used in this region to protect against the heavy rainy monsoons. Target moisture level is 6.5-7.0%. Finally, the beans are hand-sorted in large sieves and packed into 70kg bags, ready for chocolate making.

Kerta Semaya

Technical data

Origin Kerta Semaya, Jembrana, West Bali, 2020 harvest.

Harvest season Primary in Jul-Sep, Secondary in Dec-Jan.

Cocoa variety: Java A criollo & Trinitario.

Fermentation 6 days (48h-48h-48h) in 2-tier wooden boxes. Covered with banana leaves.

Drying 6-8 days on raised beds in drying house.

Bean size 95-105 beans per 100grm.

Other crops in area Jackfruit, mangosteen, snakefruit, bananas & coconut.

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