Stories

At Primo Chocolab, we do not only focus on the chocolate making aspect of production but we also ensure that every step of the our production chain, from farming, to harvesting, to building trust and within our farmer community is at an absolute the highest possible quality. One of the most significant factors contributing to excellent cacao harvests is the soil, its health, and its quality. This is what we will focus on with today's blog.Soil is not just a medium for the crop to be grown in but is also where nutrients, water, and minerals are stored for the plants...

On our last blog we briefly covered the origins of cacao in Indonesia. Where it came from, how it got here and how it adapted to our country. This time, we’ll be covering the present and the bright future awaiting indonesian cacao! Indonesian Cacao at Risk Cocoa Beans © World Agroforestery In recent years, cacao production in Indonesia has actually declined. We went from 3rd to 6th worldwide in terms of quantity of export, this might come as a shocker as many old articles predicted Indonesia to become the number one global exporter of cocoa beans by 2020. There are...

History of Cacao in Indonesia The chocolate we enjoy daily has an exciting history to explore, especially in Indonesia. Chocolate is a processed food product made from fermented cocoa fruit seeds and sugar (before sugar is added, the processed cacao is called cocoa liquor or cacao mass); the cacao tree (Theobroma Cacao) is a tree originating from tropical forests stretching from the North Amazon to Central America, it was cultivated approximately 5000 years ago by the Olmecs (Mesoamerica civilization). Olmecs Colossal Head The heads date from at least 900 BC and are a distinctive feature of the Olmec civilization of...

Immerse yourself in the world of chocolate and absorb every step of the process from bean to bar first hand. Our chocolate workshop is available for small groups of up to 6 people only as we want our guests to absorb the full intimate experience that is creating chocolate in Bali’s tropical forest.   What You Will Be Doing     Sorting the cacao beans: Telling the difference between perfectly fermented cacao beans and non-fermented beans. Also seeing the standard of beans that are acceptable in the making of high quality chocolate. Also gives time to chat about where our...