Origin Story
Sourced from the Heart of Uganda
Our cocoa beans are sourced exclusively from the Bundibugyo district of Western Uganda — one of Africa's most celebrated cocoa-growing regions, nestled at the foot of the Rwenzori Mountains.
Bundibugyo District
Perched at 1,000–1,500m in the Rwenzori foothills, Bundibugyo's smallholder farms produce cocoa with a distinctive fruity, floral complexity prized by premium chocolate makers worldwide. Uganda ranks among Africa's top cocoa producers, and Bundibugyo is its crown jewel.
What Makes It Exceptional
Equatorial Climate
Uganda's equatorial belt delivers consistent rainfall and 12-hour days year-round, creating ideal conditions for slow-ripening, flavour-rich cocoa pods.
Rwenzori Volcanic Soils
Mineral-rich volcanic soils at 1,000–1,500m altitude in the Rwenzori foothills impart the deep, complex flavour notes Ugandan cocoa is prized for globally.
Traditional Processing
Box fermentation over 5–7 days followed by natural sun drying on raised beds locks in flavour complexity and meets international moisture specifications.
From Farm to Export
Cooperative Harvest
Hand-picked ripe pods from smallholder cooperatives across Western Uganda
Box Fermentation
5–7 days of controlled fermentation to fully develop flavour potential
Sun Drying
Natural drying on raised beds to an optimal 7.5% moisture content
Quality & Export
Expert grading, laboratory testing, and packing in lined jute bags