Our cocoas
Cameroon cocoa selected for consistency, flavour profile and traceability - designed for bean-to-bar makers and industry alike
Whole beans, well fermented and dried, with a low rate of slaty or mouldy beans
Cameroon’s characterful cocoa, with top notes sought by craft chocolate makers.
Geolocation and complete records, from the farmer to the port of Douala
Controlled post-harvest protocols, moisture held at 8% maximum
Partner cooperatives, fair pay and agroforestry
Certificates of origin, phytosanitary papers and ONCC compliance with every lot
Post-harvest know-how
As with any fine cocoa, flavour is made after harvest. We keep stable protocols, from pod to bag
Beans are fermented in wooden boxes, sheltered from moisture, with two to three turnings over about six days. Alcoholic, lactic then acetic stages build the Cameroon cocoa profile
Drying continues in the sun for four to six days on racks or wooden floors. Moisture is monitored down to 8% maximum, for safe transport and export-grade storage