#Japan #Tokyo #Minimal #Bean to Bar #Cocoa Harvest

Minimal's Cocoa Journey: Achievements in Okinawa

Since 2021, Minimal, a renowned bean-to-bar chocolate specialist based in Tokyo, has embarked on an innovative project to cultivate cocoa in Okinawa. This endeavor aimed to explore how the growth conditions of cocoa beans affect the flavor profile of chocolate, a pursuit that combines agricultural research with the craft of chocolate making.

In May 2024, after three years of dedicated research and experimentation, Minimal achieved a successful cocoa harvest for the first time, aligning with their goals to gain insights into the optimal growing conditions necessary for producing high-quality cocoa. This year's milestone comes with even more encouraging news, as they have harvested approximately double the amount of cocoa compared to last year, signaling a significant step forward in their journey.

Background: Research and Innovation

The Cocoa cultivation project, initially challenging due to the lack of established know-how, required extensive trials to identify the best soil, temperature, climate, and lighting conditions necessary for growing cocoa beans in Okinawa. Minimal's commitment to this project reflects their dedication to creating delicious and diverse chocolate flavors by controlling growing conditions.

This year's harvest will be used for fermentation experiments in collaboration with Tokyo University of Agriculture, and the findings will be shared with cocoa farmers worldwide. By leveraging these insights, Minimal aims to cultivate cocoa beans with ideal flavor profiles, setting a benchmark for quality in the chocolate industry.

Establishing Growing Methodologies

Environmental changes have increasingly affected cocoa prices, complicating traditional growing practices. Minimal's research efforts are directed toward developing methodologies that allow stable cocoa cultivation in both traditionally suitable and challenging climates. This initiative not only aims to secure sustainable cocoa production systems for the future but also to foster economic independence within cocoa-producing communities.

Future Prospects: Crafting Exceptional Chocolate

As Minimal delves deeper into fermentation experiments in Tokyo, they anticipate that successful fermentation will lead to the roasting and processing of cocoa beans into chocolate. This gradual progression showcases their commitment to craftsmanship and excellence.

In May, once again, the Minimal team visited Okinawa to observe and participate in the cocoa harvesting process directly. This hands-on experience enhances their understanding of cocoa and adds value to the overall production experience—a unique opportunity for the team members who usually focus on manufacturing and sales.

The Craftsmanship of Minimal's Chocolatiers

Minimal's chocolatiers and pastry chefs pride themselves on their meticulous craftsmanship, focusing on using high-quality ingredients while extracting maximum flavor. The emphasis on simplicity ensures that each chocolate creation is a celebration of the cocoa bean’s origin, achieved through the expertise of a dedicated team that continuously refines their skills at Michelin-starred restaurants and top pastry shops.

By working closely with local cocoa farmers for fermentation and drying processes, Minimal ensures that their cocoa sources meet rigorous quality standards while promoting sustainable and ethical practices in cocoa production.

Celebrating Awards and Recognition

Minimal has consistently achieved recognition for its excellence in chocolate craftsmanship, having won over 101 awards in international competitions over the last decade. Their distinctive philosophy, which blends a commitment to traditional methods with a contemporary approach to flavor innovation, resonates with chocolate lovers globally, ensuring that every bite of their chocolate leaves a lasting impression.

Experience Minimal's Offerings

Customers can enjoy a range of products at Minimal's various locations throughout Tokyo, including cafes where they can savor chocolate alongside expertly brewed coffee and delightful desserts. The main store and other branches are easily accessible, providing inviting spots for chocolate enthusiasts and casual visitors alike.

About Minimal and βace Co., Ltd.

Founded by Takashi Yamashita, βace Co., Ltd. operates Minimal, emphasizing sustainable and high-quality chocolate production. With a team of 40 dedicated staff, Minimal strives to revolutionize chocolate making while nurturing strong partnerships within the cocoa community.

To learn more about their offerings or to browse their online shop, visit their official website or follow them on social media platforms.

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