Solkiki Beans – Dominant Forastero – Kaithapara Vanam – 450g
Beautifully balanced cacao, yet versatile. We’ve worked this cacao in many different ways and deciding where to go isn’t easy: there are many truly delicious interpretations of this cacao. Woody, spicy, fruity, floral, caramelly, downright chocolatey… it’s brimming with potential and responds well to all kinds of process. Dominant forastero is the best guess based on observation of the tree and characteristics of the cacao at every stage. This is a very crude and clunky way to describe such an outstanding tree, in time we hope fresh studies and new work will help us make sense of genetics and epistomology thereof. Grab a handful and enjoy unroasted, or throw some in the oven and see/hear/smell/taste what happens!
For our FULL RANGE please visit us at: www.solkiki.co.uk
Solkiki Chocolatemaker has earned over 60 major international awards for over 20 products. Their micro-batch craft chocolate is made from bean to bar using ultra-premium cacao beans directly-traded with special tropical farms.
~99% of the global chocolate trade uses the same type of cacao: easy to grow, high yield, very poor flavour profile. This is why dark chocolate is typically cheap & tastes bitter: it‘s an industrial product, chemically processed and farmed under horrific conditions. Even Fair Trade is not effective for most cacao famers, so we avoid that industry.
Solkiki assess a lot of fine flavour cacao and source the best via a very short chain. Direct trade protects vulnerable rainforests and wildlife while improving the lives of farming communities and quality of cacao long-term. As a bonus, Solkiki’s minimal-process, bean-to-bar approach creates delicious chocolate! We remove the middlemen and encourage farmers to grow these fickle trees, promoting equality, biodiversity, sustainability, nutrition and flavour.
Our sourcing principle is more than simply paying what the farmers ask.
At Solkiki, direct trade means we work in partnership with farmers and fermenters to improve both quality of cacao and livelihoods, long term.
Making Chocolate Better
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