Individual smallholder farmers surveyed and contracted by company staff supply our fermentation facility. Collection locations are located along one stretch of road running through the Galiraya, Kisonko and Buganikere communities. Cacao from these locations is blended throughout the process.

The Rwenzururu sub-region of Uganda sits at 3,000 feet above sea level and borders the DR Congo, the Rwenzori Mountain range and Semuliki National Park. The climate is tropical with over 1,000mm of rainfall which typically occurs in 2 seasons, March to April and September to January. The region suffers from recurring conflict between cultural and rebel groups straddling the DR Congo border. Bundibugyo district likely accounts for more than 70% of cocoa production in Uganda.

Wet cocoa is purchased from over 500 contracted smallholder farmers, each with 1-2 hectares of cocoa trees, often divided between several plots. Staff collect cocoa in the afternoon of harvest day from contracted farmers from established collection points near the farms. Farmers are paid cash on the spot for fresh cocoa at 40% of the dry cocoa market price. 10-20% bonuses are then paid to farmers at the end of the season based on delivered volumes and consistency of deliveries (required 1x per month to ensure consistency of source material).

The fermentation facility and store is located in a converted B&B in the village of Bumate at the base of the hills leading into the mountains. With a shortage of available land in the district, the site is designed to take advantage of all possible available sunshine while limiting runoff from heavy rainfall.

Paired box fermentation built with eucalyptus timber sourced from local timber plantations. Boxes are 500kg capacity with removable shutters to allow turning cacao for uniform fermentation. Fermentation temperatures are recorded at regular intervals 3x daily. Total duration of fermentation varies from 5.5-6.5 days.

The quality of fresh cacao is evaluated by bag and hand sorted prior to filling of fermentation boxes. Any lower grade or cacao harvested on the previous day is separated. Beans are sampled and cut from the start of the 5th fermentation day onward. Prior to drying, beans are again separated based on quality of fermentation and consistency within the box. After drying and sorting, beans are sampled and cut to sort fermentation levels prior to blending.

This mixture of varieties combined with frequent collaboration with Daniel O’Doherty of Cacao Services, produces a unique profile

Dan's influence in the fermentation is quite clear with a very even, beautiful and full fermentation.  You can taste another bean collaboration with Peru Ucayali