BoenbeansEXOTIC BEAN TO BAR CHOCOLATE
PART OFnDalem

EXOTIC BEAN TO BAR CHOCOLATE

A taste
of where
we begin.

Indonesian artisan chocolate from Gunungkidul cacao.
Fruity, expressive, and made for curious palates.

Explore the chocolate ↗
GUNUNGKIDUL · YOGYAKARTABean. Craft. Character.
Stacked chocolate with melted chocolate, from the Boenbeans archive
BOENBEANSExotic Bean to Bar Chocolate
01 / ORIGIN02 / FLAVOUR03 / PEOPLEFollow the journey ↓
01 — A SENSE OF PLACE

Gunungkidul,
in every discovery.

In Gunungkidul cacao, we find a fruity character and an aroma reminiscent of brem beras ketan, a traditional Indonesian fermented glutinous-rice delicacy.

Cacao origin is where the story begins. Processing and the people who care for it help shape the chocolate we eventually taste.

BOENBEANS TASTING ASSOCIATIONSFruity/Brem beras ketan
Cacao pods in different colours arranged on a wooden tableHands holding an open cacao pod with white pulp-covered beansCut cacao beans arranged for observation

02 — THE COLLECTION

Find your expression.

Take your time.
Notice what unfolds.

Contact the nDalem team for current bars, packaging, and availability.

Enquire about Boenbeans ↗

A MOMENT TO TASTE

Let the flavour
unfold.

Notice fruity character, acidity, and the impression that remains as the chocolate slowly melts.

A guide to chocolate tasting ↗
Chocolate being processed in a grinder
A farmer harvesting a cacao pod from a tree, Boenbeans archive
FROM THE BOENBEANS FARM ARCHIVE

03 — A QUESTION WORTH FOLLOWING

One question.
A lasting journey.

“Why not make chocolate from our cacao beans?”

In 2014, a cacao farming group from Gunungkidul asked us that question. They were only about 45 minutes from where we worked.

We spent a year learning. When we made our first bean-to-bar chocolate, we took it back to them. They were delighted to taste chocolate made from the cacao they had grown.

Get closer to the origin ↗
Cacao beans on drying racks with a hand examining the beans

OUR CONTINUING JOURNEY

Flavour worth exploring.
People worth valuing.

Meeting the farmers led us to a larger question: how can the people who care for the land and cacao receive a more equitable share of the value their work creates?

That question guides Boenbeans’ ongoing sustainability journey. Relationships with farmers and appreciation for cacao character are part of how we see chocolate.

THE CACAO JOURNAL

For the curious palate.

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