Ghana Conventional


Prices upon request

Product description

Ghana is the second largest cacao exporter in the world, having produced between 800 to around 960 thousand tons a year in the past. However, the country has experienced a steady decline in production during the last years and is now experiencing a dramatic shortage in production. Severe disease, weather changes, loss of land and climate change are some of the reasons behind this shortage.

Net weight 62 kg
Weight N/A





Ashanti, Brong-Ahafo, Central, Eastern, Volta Regions, Western


500gr Sample, 62kg Bags

Production Model


Fermentation Process

Individually Fermented

Flavour Profile


Region and Country

Ashanti, Brong-Ahafo, Central, Eastern, Western, and Volta Regions


Cacao is mainly cultivated in forested areas, which has unfortunately contributed to the country’s high deforestation rate in the last decades. However, farmers have been slowly returning to intercropping and using shade trees to improve production, prevent the spread of disease and pests, reduce agrochemical use and diversify their income. These beans are collected from smallholder farmers who individually ferment and dry their beans. These small farmers grow their crops on plots of less than 3 hectares.


September - March (main harvest) May-August (mid-crop)


Ghanaian cocoa is predominantly a West African Amelonado of Brazilian origin.

Post Harvesting Process

Cocoa beans are fermented in heaps on banana leaves on the ground at the plantation site. Fermentation takes place during 5 - 8 days. Afterwards, the beans are dried on raised reed mats. The beans are turned regularly by hand.


This cocoa has a rich chocolate base frequently accompanied by notes of coffee and nuts (coconut) and bitter wood.

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