is an Indonesian couverture chocolate producer. We directly source local fermented cocoa beans from various regions, including Aceh, East Java, Bali, Flores, Papua, and Kalimantan. Each chocolate's unique taste is influenced by the micro-climate where the cocoa plant grows. Community, quality, and artistry are our main highlights.
We believe in the delicious diversity of flavors found in Indonesian cocoa, especially when sourced directly from the farmers.
A good choice for an intense chocolaty taste with a nutty flavor, with hints of tobacco and spices. Currently, there are around 210 cocoa-farming families in the region.
Heritage plantation since the Dutch colonial era. Currently, there are around 8,400 cocoa-farming families in the region. Raisin notes are vibrant while having a slight honey note at the aftertaste.
The flavor of fruit and berries is apparent at first taste, followed by a caramel and chocolate sensation leading to the finish. There are currently around 677 cocoa-farming families in the region.
Approximately 1,000 cocoa farmer families reside in this region. Their community-owned, smallholder, multi-crop farm is uniquely flavored due to the blend of dry sandy-limestone soil. The chocolate carries a medium-intense flavor with clove notes and a coffee aftertaste.
Papua chocolate includes cacao from Ransiki, cocoa plantation surrounding the Arfak Mountains in West Papua, home to the Vogelkop Superb Bird of Paradise, which is grown cooperatively by around 130 families. This initiative not only produces a medium-intense, nutty, creamy chocolate with an umami aftertaste, but also protects endangered species, conserves rainforests, and supports local livelihoods.
This unique chocolate supports quality, community empowerment, conservation, and ecotourism. It fosters biodiversity, Dayak culture, protects orangutan habitats, and aids local farmers, including in Kampung Merasa, which currently supporting around 100 cocoa farming families. Its distinct flavor offers medium-intensity chocolate with a citrus and honey aftertaste.
Passionate about Indonesian chocolate's story and flavors, we value the journey from the beans, cared for by local farmers, to the chocolate bars crafted by our Pipiltin team. We ensure quality and luxury by sourcing cocoa from sustainable, well-managed plantations, using organic methods like cow manure and bird-friendly trees, and avoiding pesticides. This responsible sourcing enhances the taste and benefits the environment.
In PipiItin Cocoa, we hand-pick, roast, winnow, grind, conch, and temper the chocolate; then mold the chocolate bar that is packed by hand.
In Pipiltin Cocoa, we hand-pick, roast winnow, grind,conch and temper the chocolate; then mold the chocolate bar that is packed by hand.
