Situated close to the border with the Democratic Republic of the Congo, the Rwenzori Mountains are known locally as the Mountains of the Moon.
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.
6-7 days in raised beds with greenhouse
Type – Jute Bags
Net Weight – 62.5 kg
Gross Weight – 63.5 kg