In the tropical villages of Cameroon are grown the “Trinitario” strain that produces darker, more reddish and more pungent flavour cocoa beans. Harvested yellow pods are well fermented. The beans are then sun-dried and perfectly sorted to eliminate foreign particles and broken beans which are then stored in jute bags and ready for shipping.
Method Of Cultivation:
Trees are grown on well aerated soils with a pH of 6, environmental humidity of 75% during the day and 95% at night.They are cultivated in zones with annual rainfall of 2000 mm annually, at a temperature of 30C
Post Harvest Treatment:
Beans are fermented by box and heap fermentation of 6 days in an environment free from foreign odors. Drying done by solar drying ( 5 days ) and oven drying ( 2 days ) and no adulteration.
We work directly with the manufacturer and cacao farms in Cameroon to make sure our beans are fairly traded and promote sustainability and inclusive businesses with our farmers.
Further wholesale discounts based on market prices are available for orders of 1000$ or more. Email us for a quote:
