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Region and Country
Island of São Tomé, São Tomé & Principe
São Tomé and Principe were nicknamed The Chocolate Islands back in 1913 when it was the world’s biggest cocoa producer. Cacao was introduced from Brazil to the island of Principe in the 1820’s by the Portuguese. Thirty years later, cacao crossed over to São Tomé. The Portuguese organised production into estates called roças. The estates fell into gradual neglect and by the time the islands declared their independence from Portugal in 1975, cocoa production had declined dramatically.
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.
|Net weight||69 kg|
500gr Sample, 50kg Bags