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Bolivia

This particular bean is a result of the joint efforts of the Agroecological Cooperative of Alto Beni (CIAAB), hailing from the Palos Blancos region of Bolivia, and Invalsa, a family owned coffee exporter with offices in both the US and Bolivia.

Brazil

Grown in the southern region of the state of Bahia near the city of Ilheus. This region has traditionally been an epicenter of cacao production in Brazil.

Dominican Republic

Cacao production in the Dominican Republic dates back centuries. Criollo,Forestero and Trinitario varieties are all produced with the majority of the production of the ‘Sanchez’ type and only 10% ‘Hispanola’ of which the best quality is derived.

Ecuador

Focussing on the integrated rural development, forty or so years later the community’s unique approach has brought economic prosperity previously unseen to the region, and is a model of development being replicated elsewhere.

Ghana

The aroma – very little astringency than quite a number of Forestero I have tasted. It has hints of light biscuit, a little vanilla and of course the rather characteristic and “classic” earthy chocolate aroma.

Madagascar

The Sambirana Valley is located in the northwest of the island of Madagascar. Ambolikapily plantation, part of Akesson’s estate was established in 1920 with cacao imported from Bohor Gardens Java, Indonesia. The provenance of this original cacao had traveled from Venezuela and Mexico to the Philipines and Java.

Peru

Sumaqau was established in Lima Peru,in March 2010 to develop and provide
a better functionality for commercial work being done in Peru.Working
throughout the cacao growing areas of the country,the group focuses on
building relationships with producers,particularly promoting sustainable
developement.

Uganda

The organic cacao is grown in the Bundibugyo District of Uganda which is at the foot of the Rwenzori Mountains in Western Uganda, bordering DR Congo.The altitude ranges from 1100m on the mountain slopes to 700m in the Semliki Valley.