Understanding Cocoa
Oceania remains relatively unknown to the general public when it comes to cacao, yet it holds some of the most distinctive terroirs on the planet.
Scattered archipelagos, volcanic islands, lush biodiversity,the pedoclimatic conditions of this region give rise to cacao beans with strong and singular personalities.
Intense, contrasting island terroirs
Cacao in Oceania grows primarily in Papua New Guinea, the Solomon Islands, Vanuatu, and to a lesser extent in Western New Guinea and French Polynesia.
These regions have hot, humid tropical climates, often extreme, with heavy rainfall and challenging fermentation cycles that require local expertise to master.
Beans from these islands often display remarkable aromatic intensity: notes of leather, smoked wood, spices, or ripe tropical fruit.
This sensory uniqueness stems in part from the fermentation and drying methods used,sometimes in smokehouses, sometimes directly on the ground, which can strongly influence the final flavor.
An underexplored yet promising origin
Long marginalized in fine cacao markets, Oceania is now gaining ground in the bean-to-bar world, thanks to more demanding partnerships between growers, sourcers, and chocolate makers.
When well executed, Oceanian cacao offers rare complexity and aromatic power, making it a compelling choice for artisan producers seeking unique profiles.
Orfève’s Approach
At Orfève, we work with cacao from the Solomon Islands, an archipelago shaped by both maritime and equatorial influences.
We’re drawn to this origin for the density of its beans, their deep flavor palette, and their long, elegant finish on the palate.
Together with our sourcing partners, we select high-quality lots, ensuring precise fermentation and careful drying at origin.
In Geneva, we fine-tune our roasting and conching curves to unlock this cacao’s full potential, revealing its power without compromising its balance.