Region and Country
Ashanti, Brong-Ahafo, Central, Eastern, Western, and Volta Regions
Story
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.
Harvest
September - March (main harvest) May-August (mid-crop)
Genetics
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.
Flavour
This cocoa has a rich chocolate base frequently accompanied by notes of coffee and nuts (coconut) and bitter wood.
