Ghana ABOCFA Organic + Fairtrade

Region and Country

Suhum, Eastern Region of Ghana

Story

The perception of West Africa as a source of conventional cocoa is gradually changing with the improvement of post harvesting processes that develop the full flavour potential of its regional genetics.
These beans are sourced from ABOCFA, a young co-operative, comprised of over 700 farmers spread over 13 districts in Suhum. In 2011, it became the first cooperative in Ghana to be granted a double Fairtrade and Organic certification. The organization is very innovative and offers full traceability from the farm. Its members also have a direct say on how the premiums are distributed. Half of the premiums are paid directly to the farmers and the remainder is used to finance community projects to expand rural electrification, build boreholes, provide financial support to women and youth, and tackle child labor.
This lot was result of a collaboration between Daarnhouwer, ABOCFA and Progreso, a Dutch NGO supporting the cooperative in market access, quality improvement and governance.

Harvest

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

Genetics

Mainly Forastero (Amelonado) varieties

Post Harvesting Process

For this lot, only pods with a bright yellow color were harvested. Heap fermentation is carried out by each individual farmer for 7 days. The fermented beans are dried directly under the sun on a raised drying mat, about 2 meters from the ground, for 6 to 7 days.

Flavour

Classic rich, deep chocolate, brownie like in character and containing hints of woody and nutty (walnut) notes.