Product Description

The product is harvested when it is mature and it is fermented for seven days. During the fermentation week, it is turned twice or thrice to get the best flavor. After fermentation is done, it is sun-dried on a tarps up to a moisture content of 7.o-8.0. It is then sorted to ensure no dust and non-cocoa materials go in. Actually the flavor of this product is good and fits the chocolate. There is no mold in this cocoa and the bean count 100/g is good.

BASIC STATS

CERTIFICATIONS: No certifications

% FERMENTATION: N/A

VARIETAL COMPOSITION: Forastero, criollo

AWARDS: -

Farm Origin

Dscn3314

Bundibugyo Organic Producers (BOP)

Uganda

The farm began in the year 2014 when cocoa farmers came together and sat to discuss on how to improve livelihood, cocoa yields and quality. The farmers were being cheated by the middlemen who could buy their cocoa beans at very miserable prices. The...

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Processing Details

GENERAL FERMENTATION METHOD

AVERAGE TEMPERATURE: 113°F

FERMENTATION TIME: 7 days

TYPE OF FERMENTATION: Other

ADDITIONS TO BOXES: -

GENERAL DRYING METHOD

DRYING METHOD: drying racks

DRYING TIME: 5 days

STORAGE: medium sized storage facility

OTHER

SORTED AT ORIGIN: yes, hand

PROCESSED BY: -

SECONDARY PROCESSING AVAILABLE: -

HARVEST SEASON: August-April

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