Cocoa Beans - Solomon Islands
On the Solomon Islands in the South Pacific, cocoa grows everywhere. Brian, part-Solomon Islander, part-Australian and his local first cousin Ronnie, saw the enormous potential of the brightly coloured cocoa pods. Not just potential for the cocoa beans to produce chocolate but maybe even more importantly, the potential to boost rural development on the islands. The cousins joined forces and Makira Gold was born.
These beans have a distinctly sweet, smokey flavour to them which comes from the drying process the cocoa goes through post-fermentation. Due to the tropical climate and heavy rainfall, the beans are often dried out in sheds using wood smoke. Another theory that may well play a part in the flavour development of these beans is that the Solomon Islands are volcanic and their soils are rich in ashes and nutrients from old lava flows.
We advise that these beans are cooked to at least 100° C and the shells removed before consuming. Please be aware that these beans are sold as provided to us, they may contain broken and double bean material.
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