The Markham Plantation in eastern Papua New Guinea has produced some of the most unique cacao we've ever experienced. Rich volcanic soil, up to 102 inches of annual rainfall, a five-day wood box fermentation and a wood-fired cocoa drying cycle all combine to create complex flavors which include tropical fruit, green banana, smoky and earthy notes.
In 2014 we received a final cocoa harvest before the plantation land was repurposed for other crops. A small amount of chocolate made in 2014 from than final harvest was stored in bulk and reserved for a later time.
