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Individual smallholder farmers surveyed and contracted by company sta! supply the fermentation facility. Collecting locations are located along one stretch of road running through the Galiraya, Kisonko and Buganikere communities. Cocoa from these locations is blended throughout the process.
The Rwenzururu sub-region of Uganda sits at 3,000 feet above sea level and borders the DR Congo, the Rwenzori Mountain range and Semuliki National Park. The climate is tropical with over 1,000mm of rainfall which typically occurs in 2 seasons, March to April and September to January.
Wet cocoa is purchased from over 500 contracted smallholder farmers, each 1-2 hectares of cocoa trees, often divided between several plots.
Farmers are paid cash on the spot for fresh cocoa at 40% of the dry cocoa market price. 10-20% bonuses are then paid to farmers at the end of the season based on delivered volumes and consistency deliveries (required 1x per month to ensure consistency of source material).Bean Origin: Semuliki, Uganda
Ingredients Used: 3 - Cacao Beans, Organic Cane Sugar, Cocoa Butter
Roast Profile: 16 - 19 min in Behmor
Conche Time: 50 hours
Cocoa Content: 78%
Cacao Variety: Trinitario
Weight: 1 oz x 2 bars
Allergen Information: May contain traces of tree nuts (cashew, almonds, coconut, hazelnuts) and peanuts
Tasting Notes: Raisins, rum, banana