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. Fermentation is done in the traditional way, either in banana leaves inside the houses or in the hollowed out tree trunks.The process takes 6-7 days and then drying is done on tarpaulins. The variety is a range of hybrids and cannot easily be classed into forestero or Amazonia.
Cacao was planted in the area in the 1950’s in a small way, but coffee was the main crop. However in the mid-1990’s the coffee was wiped out by a coffee wilt disease and the farmers started replacing it with cacao. It was not until the ADF rebellion in the area was put down in around 2002 that farmers began planting fresh cacao fields and many cacao farmers were still living in 2004. Since 2000, cacao production in Uganda has increased from about 1000T a year to close to 20,000 tons.
Itʼs a full flavored chocolate with more of your traditional chocolate notes which include caramel and apricot.