Uganda Bundibugyo Organic

Region and Country

Bundibugyo District, Uganda

Story

Cocoa in Uganda was introduced during the British colonial era and has since grown to be a significant source of income for thousands of rural smallholder farmers. Development and production have mainly been focused in one region.  More than 60% of Ugandan cocoa comes from the Bundibugyo district in western Uganda).

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.