São Tomé


Prices upon request

Product description

After the Portuguese introduced cacao to Principe, the small island became the gateway of cacao to Africa. From there cacao was brought to its sister island of São Tomé and later on into mainland West Africa. The bittersweet history of cacao on both islands was reflected in the neglect of plantations and crops for many decades. Nowadays, it has regained strength and has become an important source of income for many smallholder farmers who are proud of their contribution to the country’s production.

Net weight 69 kg
Weight N/A



São Tomé


Mestre António


500gr Sample, 50kg Bags

Production Model


Fermentation Process

Centrally Fermented

Flavour Profile


Region and Country

Island of São Tomé, São Tomé & Principe


After having once been one of the world's biggest producers at the beginning of the 20th century, São Tomé suffered a gradual decline in cacao production due to social and political reasons. Cacao started to make a comeback a couple of decades ago with foreign and local investments. By joining the local know how of farmers with improved management systems and modern tools, São Tomé strives to improve yields, quality and the livelihoods of its producers. Daarnhouwer has held a strong connection with the island for decades, sourcing cocoa beans directly from farms or through local exporters.


March - May (main harvest) - February (mid-crop)


A blend of Amelonado and Trinitario

Post Harvesting Process

Wet mass collected from small hold farmers is centrally fermented in wooden boxes and dried on wooden tables in the sun. If necessary, the beans may be artificially dried towards the end of the drying process.


Strong body; chocolate base with red fruit, spice and earthy notes.

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