It is a little misleading to call Karkar an island, as it is, in fact, one large volcano. 60 miles across, and visible from over 50 miles away. But the rich soil you find here on the sides of the volcano is ideal for growing the finest cocoa, with its bold flavours, reminiscent of dates, walnut, and red fruits.
Almost all the population of Karkar work on the two family-owned farms here. They use the knowledge gained over the generations to grow and harvest, then ferment and dry these beans to perfection next to the sun-drenched beach. But the cocoa trees do more than just provide us with our beans. The farmers use oil from the trees as a sustainable fuel for the generators that provide all the island’s electricity. It even powers the boat that takes the dried cocoa to the main island of Papua New Guinea.
Tasting notes: wild mushroom, truffle, walnut. Walnut and wild mushroom yield to intense cocoa, ending with truffles. To enjoy fully, take time to let the flavours develop on the palate.