Uganda Bundibugyo Organic Cacao Cocoa Beans 1kg

Region and Country

Bundibugyo District, Uganda

Story

Cocoa in Uganda was introduced during the British colonial era and has since grown to be a significant source of income for thousands of rural smallholder farmers. Development and production have been focused in one region.  More than 60% of Ugandan cocoa comes from the Bundibugyo district in western Uganda).

These beans are produced by approximately 3,500 small-holder organic cocoa farmers in cooperation with a local social enterprise. Over half of the farmers involved are women.

The producers receive at least 20% more for their wet cocoa than what other buyers pay in the area. In addition, the company provides many services to producers including trainings on best agricultural practices and money management as well as microfinance. Since its inception, the social enterprise has had a positive impact on the incomes and livelihoods of the associated farmers.

Harvest

September – January (main crop) March – April (mid-crop)

Genetics

Amelonado and Trinitario

Post Harvesting Process

Cocoa is collected fresh in rural collection points near the farms which allows for full traceability and transparency. Fermentation takes place in a box in a centralized facility for a period of 5-7 days according to a carefully developed protocol which varies depending on weather and timing of the harvest. Drying is completed under a solar greenhouse roof on raised mesh racks over a period of 5-7 days.

Flavour

Elegant profile, round body. Strong cocoa base, exceptionally light red fruit acidity followed by honey and hazelnuts.