Our Two Terroirs of Excellence:
Green Coffee & Raw Cocoa
1) Our Cameroonian Green Coffee
Origin
Mendjo, Melong, Nkonsamba , Bamenda Cameroon (1200-1800m)
Volcanic terroir ideal for complex, balanced coffee.
Profile Specialty Arabica
Specialty Arabica & Robusta from the highlands
Altitude
1500-1800m
Varieties
Managed logistics from Cameroon to South Africa
Process
Washed & Natural
Profile
Dark chocolate, hazelnut, brown sugar
Season
October - March
Profile Specialty Robusta
Expertly fermented and dried cocoa beans
Altitude
800-1200m
Varieties
Improved Robusta
Process
Natural
Profile: Cocoa, mild spices, powerful body
Expertly fermented and dried cocoa beans
Season
November - April
2) Our Cameroonian Raw Cocoa
Origin
Melong, Cameroon (400-800m)
Controlled-fermentation cocoa for demanding chocolatiers.
Premium Raw Cocoa
Controlled-fermentation cocoa for demanding chocolatiers.
Technical Characteristics:
Conching Time
Reduced thanks to good fermentation
Chocolate Potential
Ideal for 70-85% dark chocolats, offers interesting complexity
Chocolate Potential
Ideal for 70-85% dark chocolats, offers interesting complexity
Varieties
Trinitario and local hybrids
Process
Box fermentation 5-7 days, natural drying
Beans Profile
Fruity notes (citrus, red fruits), light acidity, balanced bitterness
Cocoa Butter Content
54-56% (high)
Bean Size
Large caliber, homogeneous
Residual Moisture
:<7.5%
Possible Certifications
Conventional, organic conversion possible
Our Quality Process (Common to Both Products)
- Rigorous selection at partner cooperatives
- Manual sorting to eliminate defects
- Quality controls (moisture, density, size)
- Sensory tests (cupping for coffee, bean cut test for cocoa)
- Specialized packaging for optimal preservation Packaging:
- Coffee: 60kg bags (jute with liner) Cocoa: 65kg bags (jute)
- Custom packaging available