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Region and Country
Cocoa in Uganda was introduced during the British colonial era nearly 100 years ago. Production peaked in the 1960s, but neglect and lack of finance affected the sector in the 1970s and 1980s. Cocoa made a comeback and is now a significant source of income for thousands of rural smallholder farmers. Most cocoa is now grown by smallholders in the main growing area of Bundibugyo district, near the Western border with the Democratic Republic of Congo.
This cocoa is sourced from local exporter Esco Uganda. Esco buys directly from around 13,000 certified Organic and UTZ farmers in the district. They have 36 buying points throughout the area and own a farm and two processing facilities. Farmers are encouraged to apply sustainable farming methods such as using cover crops to reduce the growth of bad crops and to conserve soil moisture. They often grow legumes to increase soil fertility. Through training and regular contact with the farmers, the quality can be managed while improving the livelihood of the farmers and their communities.
Esco has also been promoting cocoa in three other districts, Hoima, Kibaale and Mayuge for eight years by providing seeds, potting bags and training in nursery management and planting.
October – March (main crop) May – September (mid-crop)
A mix of Forastero and Trinitario trees planted between 15-20 years ago through government related planting programs and local nurseries.
Post Harvesting Process
Fermentation takes place in open heaps, on banana leaves on the ground. The beans are then dried to reduce moisture below 8%. The drying period varies from 6 to 10 days depending on local weather conditions and / or the possibility to use of an artificial dryer.
A warm, round powerful chocolate body with slight yellow fruit notes, followed by biscuit, hazelnuts and ending in a clean woody finish.
|Net weight||61 kg|
500gr Sample, 61kg Bags