Our origins
MADAGASCAR On the fertile soils of the Ambanja district, part of the Sambirano valley in Madagascar, we find the single plantation Bejofo Estate owned by Bertil Åkesson. Before Bertil bought it back in 1998, it was owned by the government, like every plantation in Madagascar at that time.
From that moment onwards, he has managed to develop high quality cocoa in a sustainable way and with 3,000 farmers who grow, ferment and dry with good farming practices and consistent protocols. Over the years Bertil has played an important role in elevating the standards of high quality cocoa. This is visible in the consistency throughout the years and the broad audience that appreciates it for a long time. The flavour profile is always precise as the plantation preserves the old varieties and strict protocols secure the highest quality possible.
Fermentation: 6 days
Drying: 7-14 days
Variety: Trinitario and Criollo
Sorting: Hand sorted
Certification: Organic
Harvest season: October-January
TANZANIA Over the last 8 years Brian LoBue and Simran Bindra have been able to put the Tanzanian cocoa sector on the fine flavour map, with a visible commitment towards fair prices and quality. Out of the Kilombero valley, in the heart of Tanzania, they collaborate with approximately 2,400 smallholder farmers.
In the small village Mbingu, they buy wet cocoa beans and pay them better prices. Through a meticulously controlled post-harvest process, year after year Kokoa Kamili brings out a cocoa to the market that is among the best in the world and rewarded by many. The flavour profile is very consistent as they work with a selected group of farmers in a small region of the country. Rigorous protocols are respected during fermentation and drying.
Fermentation: 7 days
Drying: 6 days average
Variety: Trinitario
Sorting: Hand sorted
Certification: Organic
Harvest season: September-December
HAITI Produits des Îles S.A. (PISA) is a social enterprise that produces high quality agricultural products from the Haitian soil for both the local and the international markets. Since 2012 PISA has been building a network of around 2,000 smallholder farmers in the north of Haiti.
They buy wet unfermented beans from the farmers and pay them a higher price. Establishing a direct relationship with them has been a priority for PISA as well as helping them realise the product they have in hand. The post harvest processes take place in the centralized fermentation facility in Acul du Nord and are based on strict protocols to ensure high quality cocoa, organic certified. The consistency of flavour can be guaranteed as they work in a small region with a specific group of farmers.
Fermentation: 7 days
Drying: 4-7 days average
Variety: Trinitario and Criollo
Sorting: Hand sorted
Certification: Organic
Harvest season: March-June
NICARAGUA Recognized as leaders in post-harvest methodology, Ingemann provides fine cocoa beans from Nicaragua and offers a wide array of cocoa: single varieties and single region, organic and UTZ certified and micro-lots with different protocols from each variety.
Ingemann purchases wet cocoa beans from a farmer network of around 1,200 smallholder farmers, directly benefiting over 5,000 workers and their families. The fermentation and drying processes are carried out at their central facility with strict quality checks. The flavour profile is very consistent as it is developed through rigorous post-harvest practices with a selected group of farmers.
Fermentation: 7 days
Drying: 7 days average
Variety: Trinitario
Sorting: Hand sorted
Certification: Organic
Harvest season: September-December
DOMINICAN REPUBLIC Adriano de Jesús Rodríguez and Gualberto Acebey Torrejón founded Öko Caribe in 2006 aiming at raising the standard of quality cocoa in the country.
Öko Caribe creates a sustainable environment for the smallholder farmers they work with, maintaining a close relationship with the 180 surrounding workers in the area.
They ferment and dry at their facility respecting protocols that ensure only the highest quality cocoa makes it through.
Fermentation: 5-6 days
Drying: 10 days average
Variety: Criollo & Trinitario
Sorting: Hand sorted
Certification: Organic
Harvest season: March-August
PERU - MARAÑÓN In 2007 Dan Pearson and Brian Horsley unexpectedly discovered the very special and thought-to-be-extinct variety Pure Nacional at Don Fortunato’s farm in Peru.
By purchasing wet cocoa from a network of 1,000 smallholder farmers they directly benefit their families with premium prices for their cocoa. At the central facility they start fermentation with strict protocols and on the very same day of purchasing the beans, which guarantees only the best quality comes out.
Fermentation: 7-10 days
Drying: 10-14 days average
Variety: Pure Nacional
Sorting: Hand sorted
Certification: Applied for Organic
Harvest season: December-June