Our cocoa
PERU URUBAMBA
This floral, fragrant organic cacao grows in the Andes Mountains of Peru, on small farms in the Urubamba River valleys, from which the Alto Urubamba cooperative purchases the cacao.
The cacao grown here is truly rare. Relatively small fruits grow on old and sturdy cacao trees, some of which are 200 years old. The cacao beans are also small, but they are rich in flavors and aromas. For a long time, this bean variety was thought to be extinct, but it was recently rediscovered and recognized as the most aromatic cacao in the world.
Photo: Beaningful
Uganda's Semuliki Forest
In Western Uganda, in the Bundibugyo district, which borders the Democratic Republic of Congo on one side and is surrounded by the majestic Rwenzori Mountains and Semuliki National Park on the other, cocoa trees grow among bananas, plantains, palms, and coffee trees.
Semuliki Forest cocoa is grown on small organic farms, numbering as many as 3400, with women making up 52% of the farm owners. Latitude, a company that processes and exports cocoa, is a registered B Corporation that purchases high-quality fresh cocoa and pays growers 20% more than other buyers in Uganda.
Photo: Crafting Markets
INDIA IDUKKI
Organic cocoa from Idukki, India, grows in the Western Ghats mountain range. This mountain range, older than the Himalayas themselves, forms a unique monsoon climate. Due to the extraordinarily rich diversity of flora and fauna, this place is considered one of the eight hottest biodiversity hotspots in the world, providing refuge to at least 325 rapidly disappearing animals: Asian elephants, lion-tailed macaques, sloth bears, etc.
The variety of crops grown on farms in this region is also astonishing. Tall coconut palms grow alongside mangoes, papayas, cardamom and nutmeg trees, while pepper vines and cocoa trees intertwine nearby.
A great deal of work to ensure we always receive the highest quality cocoa is done by the GoGround team, which manages the cocoa purchasing, fermentation, and sales chains. GoGround supports farmers to grow top-grade cocoa. Every week, the GoGround team visits even the smallest farms, and pays fair prices for the highest quality cocoa grown. By purchasing cocoa from farmers, they ensure weekly payments, providing them with stable income, while the other side – the buyers – receive only the freshest cocoa, which immediately travels to the GoGround fermentation station. Here, cocoa is fermented for five days in wooden boxes covered with jute sacks, then transferred to drying tables. The drying process is also continuously monitored – cocoa beans are stirred until they reach the appropriate moisture level, then sorted and packed for shipment.
Photo: Silva Cacao
PHILIPPINES PAQUIBATO
The cocoa from Paquibato village, Davao region, Philippines, grows in the shade of forest trees and coconut palms, at the fertile foothills of a mountain. Once the cocoa fruits ripen, the pods are split open, the seeds and pulp are removed and on the same day transported to a centralised fermentation station. The cocoa is fermented for five to six days in wooden, three-tiered cascade boxes. The fermented beans are then moved to drying tables, where they are stirred and monitored until they reach the appropriate moisture level. After this, the beans are sorted and packed for shipment.
Cocoa arrived in the Philippines in 1670, earlier than anywhere else in Asia. At that time, a significant amount of cocoa was grown here. However, due to pests, diseases, large palm and banana monoculture farms, and aging cacao trees, cocoa production significantly decreased. Founded in 2015, the chocolate makers Auro joined forces to revitalise Filipino cocoa and strive for the highest quality. Visiting farmers, they share knowledge about organic farming, harvesting intricacies, and pest and disease control. The results are worthy of their consistent efforts – in 2019, these beans were recognised among the top 20 best beans in the world at the International Cocoa Awards (ICA).
Photo: Silva Cacao
DOMINICAN REPUBLIC ECO – CARIBE
Öko-Caribe (or German for "eco-Caribe"), located in the rich Duarte region of the Dominican Republic, is a highly respected cocoa producer. The Dominican Republic itself is well-known in the cocoa world as a pioneer of organic cocoa, while Öko-Caribe leads the country and is highly valued for its impeccable quality and excellent taste. In 2020, Öko invested in more extensive cocoa fermentation and drying equipment to serve the growing market for specialty chocolate.
The cocoa is distinguished by a delicate nutty and honey flavor.
Photo: Crafting Markets
