Trade Direct

Cacao and tropical fruits grow side by side in this equatorial region and we’ve brought them together in these beans by innovating the traditional post-harvest process.


The beans offer an exciting alternative to the typical Uganda sensory profile. Providing sharp fruit notes, balanced with acidity and a signature tang.


We follow Cocoa of Excellence’s flavour guidelines. A description of the terminologies used can be found below.

Cocoa: Typical flavour of well-fermented, roasted cacao beans.

Acidity: Perception of acidity that can be found in citric or other fruit acids.

Bitterness: Typically perceived in caffeine, coffee, kola nut, some beers and grapefruits.

Astringency: Perception of astringency that can be perceived as a velvety sensation on the sides of mouth and tongue. Typical of tannins in some wines or beers. Can also be perceived between tongue and palate and/or at the back of the front teeth and inside lips and gums. Typical of raw nut skins and green banana skins.

Sweet: The characteristic sweet flavour that can be found in white sugar, browned sugar, panela, honey and caramel.

Fresh Fruit: A catch-all term to capture the flavour that can be found in citrus, tropical and stone fruits such as strawberry, raspberry, blackberry, acai, lemon, pineapple, mango, apricot and banana.

Browned Fruit: Typical of dried fruit such as dried apricot, banana, yellow raisin and fig. Covers brown and dark fruits such as prunes, dates, plums and dark cherry.

Nutty: Typical of hazelnut, macadamia, pecan, walnut, cashew, almond and brazil nut.

Floral: The floral flavour attributes typical of freshly cut grass, young green leaves, herbs like thyme and rosemary, jasmine, honeysuckle, rose, lilac, lilies etc.

Woody: Typically associated with the aromatic properties of freshly cut wood, both light woods such as ash, beach and maple and dark woods such as oak, walnut and teak.

Spice: Typical of nutmeg, cinnamon, cloves, liquorice, tonka, vanilla, black pepper and dried tobacco.

Smoky: The flavour associated with a smoky aroma such as those given off when burning charcoal and wood chip.

The Provenance

Using the region’s finest cacao, we used fruit co-fermentation to develop a sensory profile with a sharper acidity and more pronounced fruity notes.
All the pulp extracted for the fermentation process is sourced from locally grown tropical fruits and the beans are sourced from a small selection of farmers located close to the fermentary in Masule.

Our Process


The Farmers

Sourced from a farmer group
Farmers – 27
Men:Women -19:8
Average Age – 49


Linear boxes
48 – 72 – 120


6-7 days in raised beds with greenhouse




Carbon footprint
All beans sourced from our direct supply chain are carbon neutral.
The footprint is calculated by examining the impact of agricultural inputs, land use change, and logistics. We offset this with carbon credits to ensure our cacao is environmentally sustainable.
Genetic Variety – Trinitario/Forastero
Bean Count – 89
Bean Weight – 112
Mould – 0.00%
Infestation – 0.00%
Slate – 0.00%
Violet – 3.00%
Moisture – 6.70%
Flat Beans – 0.32%
Foreign Material – 0.14%
Clusters – 0.36%
Broken Beans – 0.45%
Cocoa Fragments – 1.22%
Cocoa Sievings- 0.32%
Cadmium Level (ppm) – 0.733
Cocoa Butter – 58.30%

Packaging Type – Jute Bags
Net Weight – 62.5 kg
Gross Weight – 63.5 kg

Coming Soon: Organic EU, Organic USDA

Discover flavour and quality

Spices, coffee, creamy, nutty
Seram Island, The Moluccas
Floral aroma, white wine,
dried fruits
Santa Rosa, Esmeraldas
Fresh fruit, floral, smooth
and balanced
Masule, Bundibugyo
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