Uganda Bundibugyo Organic

Region and Country

Bundibugyo District, Uganda

Story

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 boxes 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, very light red fruit acidity followed by honey and hazelnuts.