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What is #MalaysianSingleOrigin chocolate?


Single origin chocolates are made from outstanding lots of cocoa beans and are traceable to the day and location of harvest. Each lot number consists of cocoa that are harvested within a single day from one growing location. Beans are cataloged, weighed and stored in a temperature controlled environment before they are either sold or made into chocolate.


We are currently harvesting from these origins. Availability of each origin may vary according to its season.


1. Semai (also means to sow) is the name of the indigenous people who we work with closely to harvests this cacao, through a CSR program that impacts more than 150 families. Located at the peak of the Malaysian main range in Pahang at an altitude of around 450m or 1500ft, cocoa here is grown in a mixed crop agro-forestry setting. Beans exhibit luscious balance of tropical fruits, cashews, and red tea.


2. Hulu Gali is an origin that consistently surprises us with taste profiles from batch to batch that are not found else where. Located near Sungai Ruan, this estate edges a steep limestone formation. The presence of limestone in the soil buffers and increases the soil pH, resulting in deeper, earthier tones of chocolate. The cocoa pods here are protected against pests by black ants that are bred specifically as a bio-control so there is no need for the use of pesticides. Initial tasting of this origin indicates dark cherries, and toasted almonds in a lingering finish.


3. Batang Kali is located on the West-facing slope of the malaysian main range. These cocoa trees were planted in the 80’s by the Penang Plantation Co. and previously abandoned for years before they were rehabilitated. Harvest has peaked in October 2018 following strict farming practices. Beans are terroir-centric with prominent mineral, while exhibiting jaggery and spice.


4. Damak, single estate. Located at a saddle to the East of Mount Belum (Guning Belum). This origin exhibits either a bold profile or a fruity-berry profile depending on two styles of fermentation in oak barrels. Either style is fermented for six days using three turns, then gentle sheltered sun drying for up to ten days.
The fruity style exhibits black currant, red berries, banana and pear, while the bolder style reveals nutmeg, dark cherries and a lingering vanilla finish.
~ This origin is no longer available. ~


5. Merdeka, single estate in Tras, is our model farm and post harvesting facility, located in the famed durian heartland of Pahang. Although the monthly rainfall here can be as high as 1.5m, however it seldom floods thanks to the rolling hills and green environment. We are still establishing the baseline profile for this origin.


6. Temuan is the name of the indigenous people who we also work closely through a CSR program to grow cacao. Villages typically consists of thirty families. This was the first origin that convinced me of the flavor potential of Malaysian cocoa. The harvesting window for this origin is narrow, but thousands more cacao trees have been planted since early 2017 which will come to fruition in 2019.


7. Sungai Koyan rests to the west of Pahang, bordering Perak. Cacao trees were cultivated here around year 2006 at the source of the river. We are exploring the 2019 harvest which shows flavor potentials that we have not encountered in the other origins.


8. Melaka comprises of cacao from two clusters - Panchor and Lendu. Here cacao is inter-cropped with coconut and the coastal climate influences the flavor profile expression.


9. Chemor is a single estate cocoa origin that is North of Ipoh in Perak. Cocoa trees are of mixed age but generally twenty years and above. Chocolate flavors here tend towards wood, toffee, and starfruit.


- Ning