Rwenzori Cacao

Trade Direct

Situated close to the border with the Democratic Republic of the Congo, the Rwenzori Mountains are known locally as the Mountains of the Moon.


Sensory profile

We carried out a detailed fermentation study on these beans. After three months of trials and innovation, we developed the perfect post-harvest practices to showcase the unique taste and aromas of Rwenzori cacao. The resulting beans showcase fresh fruit notes and well balanced florals.

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

This equatorial region was formed by eras of volcanic activity, and the soil is extremely fertile. Providing dense cover on the hillsides, the forests around Bundibugyo support a hugely diverse habitat for native plants and animals.
We’ve supported this progressive farmer group in their mission to empower women farmers, and alongside our standard offer, can provide you the option to select cacao 100% grown of farms owned and run by women. The extra premium you pay goes directly back to the women farmers for reinvestment in their future.

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


Lot level

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 – 94
Bean Weight – 106
Mould – 0.00%
Infestation – 0.00%
Slate – 0.00%
Violet – 3.00%
Moisture – 6.60%
Flat Beans – 0.18%
Foreign Material – 0.27%
Clusters – 0.27%
Broken Beans – 0.40%
Cocoa Fragments – 0.67%
Cocoa Sievings – 0.13%
Cadmium Level (ppm) – 0.733
Cocoa Butter – 58.10%

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

Coming Soon: Organic EU, Organic USDA

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