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Quality Cacao from around the Archipelago
Discover the authentic flavour of Indonesian chocolate! We believe that processing cacao with love, passion, and patience will result in unique flavors and aromas. At Primo Chocolab, we strive to accentuate Indonesian cacao to its full potential, making an enjoyable tasting experience while retaining and highlighting the complexity and differences of Indonesian cacao from around the archipelago.
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"This is my first choice for chocolate in Bali - PRIMO picks the best beans and grinds fresh every day - Can't miss"
Cacao stories
Sustainability and Quality in Chocolate: The AVPA Paris Contest
The Chocolate AVPA Paris Contest is an annual international competition that evaluates the quality and taste of chocolate products from...
What Is Bean To Bar Chocolate?
Nowadays, You might see the term “Bean-to-bar” a lot with new and emerging chocolate companies citing quality, in and around...
The Importance of Soil
At Primo Chocolab, we do not only focus on the chocolate making aspect of production but we also ensure that...
Current State of Cacao In Indonesia
On our last blog we briefly covered the origins of cacao in Indonesia. Where it came from, how it got...
Sustainability and Quality in Chocolate: The AVPA Paris Contest
The Chocolate AVPA Paris Contest is an annual international competition that evaluates the quality and taste of chocolate products from...
What Is Bean To Bar Chocolate?
Nowadays, You might see the term “Bean-to-bar” a lot with new and emerging chocolate companies citing quality, in and around...
The Importance of Soil
At Primo Chocolab, we do not only focus on the chocolate making aspect of production but we also ensure that...
Current State of Cacao In Indonesia
On our last blog we briefly covered the origins of cacao in Indonesia. Where it came from, how it got...