The Bean to Bar Journey of Ka Kā Wā
The Origin - Cultivation in the Village
In the heart of lush, tropical villages, on the islands surrounding New Zealand the story of Ka Kā Wā’s chocolate begins. Here, farmers dedicate themselves to the meticulous growing of cacao trees, nurturing each plant to bear the finest fruits. The harvest is more than a process; it's honouring an ancient tradition and the deep connection between the land and its people. Each cacao pod, handpicked with care, is a testament to the farmers' passion and dedication to quality.
The Transformation - Sun-Drying and Fermentation
Once harvested, the cacao beans embark on their transformative journey. Sold directly to the Cacao Ambassador affiliate, these beans are sun-dried and fermented - a crucial step that develops their distinctive flavours. This natural process, honed over generations, reveals the unique characteristics of each bean, setting the stage for the extraordinary chocolate that Ka Kā Wā is renowned for.
The Voyage - Journey to Aotearoa
With the warmth of the sun sealed within, the cacao beans are carefully sacked and begin their voyage across the ocean to Aotearoa, arriving in Ōtautahi. This journey, while long, is a necessary passage, bringing the essence of distant lands to the shores of New Zealand, ready for the magical transformation that awaits.
The Craft - Roasting and Winnowing
In Ōtautahi, Fi, the heart and soul behind Ka Kā Wā, eagerly receives these treasures. The beans are roasted, a process that meticulously coaxes out their rich, complex flavours. Then, in a dance of separation, the beans are cracked and winnowed, giving birth to pure cacao nibs and husks - the foundational elements for the chocolate alchemy that follows.
The Alchemy - Conching and Blending
In Ōtepoti, these nibs are weighed and blended according to the sacred recipes of Ka Kā Wā. They are then introduced to the concher, where they are refined with other natural ingredients. This is where the magic happens: a symphony of flavours melding and maturing over hours, emerging as something far greater than the sum of its parts - a velvety, luxurious chocolate.
The Finale - Setting and Savouring
After a meticulous conching process - 24 hours for cacao, three days for chocolate - the liquid gold is poured into molds, taking on the iconic bar form. The chocolate then sets, patiently waiting to be wrapped and shared. Finally, these bars are packaged, ready to be discovered and enjoyed by you, offering not just a treat for the taste buds but a journey for the soul.
Each step in this bean-to-bar process is filled with intention and respect for both the product and the people involved.
Ka Kā Wā's chocolate is not just a confection; it’s a story of culture, craft, and connection, from the village to your very hands.
