“We from Premium Swiss Chocolate Gmbh, a bean-to-bar chocolate maker in Switzerland have been sourcing cocoa for our single origin West Papua from Ransiki Cacao for many years and greatly appreciate the co-operation and the high quality of the cocoa beans. Our West Papua 80% is conched for 80 hours and, despite its high cocoa content, is popular for its creamy texture and fruity flavour. We received the bronze medal for this chocolate at the Academy of Chocolate Awards 2022.”

Lukas Bosshart

“We are so proud to work with the beans from the cooperative as they deliver exceptional flavour and the traceability and transparency we demand when we source cocoa. We find the beans, when made into our 70% chocolate, to have tasting notes of almond, sour cherry and olive oil. The drinking chocolate is especially popular with our coffee shop partners and retail customers, and in fact is an ingredient in a hot chocolate that just won an Academy of Chocolate Silver Award.”

Joanna Brenna

“The people here are amazing, which I think you can taste in the product as well. It’s always spot on. There’s just this real passion for producing great cocoa and continuously learning as well. They got a Cacao of Excellence Award in Amsterdam last year. It’s a great partnership, and I can’t wait to see what’s next for the team.”

Dejan Borisavljevic

“We have been using cocoa grown and processed by ESC in Ransiki for five years now and have won awards with it for the last four consecutive years. The organoleptic quality of the cocoa is exceptional, it always arrives to us in fantastic condition, which guarantees us that all processes from cultivation and post-harvest methods to packaging, storage and delivery function at the best possible level. It is an exceptional pleasure and ease to work with such a product!”

Stiv Kahlina

“The cacao offers a wide range of flavours and is well balanced. At the moment it is one of our personal favourites. The West Papua Bar is sold to 17 countries and consumers seem to take a liking to it. Heinde & Verre works closely with restaurants and we are now in the process of offering the Ransiki cacao as a couverture. A few Michelin starred chefs have expressed their desire to start woking with Ransiki chocolate.”

Jan-Willem & Ewald

“We did! The beans achieved one of the highest scores we’ve seen. PLAQ in France makes a delicious high-percentage bar using Ransiki beans. All of the producers we work with practice agroforestry as part of good farm management, but the amount of land that Ebier Suth is working to rehabilitate is particularly large. It’s an impressive undertaking”

Ron Sweetser