Krakakoa’s name took inspiration from the volcano “Krakatoa” to reflect the chocolate as being proudly Indonesian. Krakakoa started as an experiment, to test firstly whether it was possible to make high quality chocolate at a small scale in Indonesia, secondly whether the founders could actually cooperate with local cocoa farmers, and thirdly whether the local farmers would benefit from moving from “bulk cacao” to “fine cacao”. In 2016, the brand promise developed even further and became more expressive; Sabrina and Simon sharpened their brand’s promise to a commitment to showcase the best cacao from the Indonesian archipelago.
Sumatra was one of two islands that were first to grow cacao in Indonesia. In 1778, cacao was brought over by Dutch merchant ships during the time Indonesia opened up its colony to ‘foreign’ investments; this was Europeans trading in coffee, tobacco, and rubber, to name a few. Cacao continued to grow strong and in high demand, and still today it is one of Indonesia’s largest exports. Despite mainly being of the ‘bulk’ variety, growing ‘fine flavour’ cacao is on the rise, with the latter boasting some of the most exciting flavour profiles sought after by craft chocolate makers around the world.
The cacao within this bar grew in the Sedayu village on the wild land of South Sumatra. Home to animal filled jungles, nutrient-rich soils and rainforests, and peacefully deserted beaches; it’s a juxtaposed island that nourishes and nurtures its cacao.
This chocolate exudes a vibrant flavour profile, one that reflects its vibrant origin. Expect flavours that range from spicy to fruity, with cranberry, forest honey, and ginger.