Semuliki Forest Uganda
Certified Organic
Flavour notes of cinnamon, dark chocolate, and fig.
Sourced by Latitude Trade Co. (LTC) from the region around Bundibugyo in Western Uganda 52% of the farmers are women and grown by 1,002 organic smallholder farmers in the region. LTC offers producers training on farm productivity, ecological practices, cacao quality, and finance, as well as support in opening bank accounts and in building credit. Semuliki Forest cacao is taken to a central fermentary facility and warehouse where it sits in the village of Kasese, where beans dry in the sun on raised racks for six to seven days and are blended before export to create consistent flavour.
Semuliki Forest cacao is one of the 50 highest quality beans in the world while also providing greater economic opportunities to cacao producers. Cacao is frequently intercropped with banana, plantain, palm and coffee.
Information courtesy of Uncommon Cacao.
Chivite Guatemala
Producing ultra-premium cacao, 100% farmed, fermented and dried in the area of San Juan Chivite of Lanquín.
The community of San Juan Chivite is based entirely within a 180-hectare cacao farm, abandoned by its owner during the terrible Guatemalan civil war in the 1980’s and handed over in 1985 to the 65 families who were former workers of the farm. In 2002, the families converted a portion of the farm that was formally coffee over to cacao, and as the community has grown from 64 to 125 families today, cacao cultivation remains the source of over 90% of the community’s income.
Besides cacao, the region exports coffee and cardamom and grows abundant corn and black beans for the local market. The association earned organic certification in 2016.
Information courtesy of Uncommon Cacao.
Three Mountains Cocoa Ghana
Premium & Organic Certified Cocoa
“Lasting Change Starts at the Roots”
Flavour notes Brownies, Walnut, Candied Orange
Cocoa Genetic Diversity includes Criollo, Amelonado, Forastero, Trinitario.
Cocoa is more than just a commodity. It is the lifeblood of the communities who farm it. The cacao is fermented in individual, heaps with banana/plantain leaves as base/cover then dried in direct sun on a raised platform
Three Mountains Cocoa supports farmers contributing to the Kome blend. This includes direct premium payments, access to organic inputs, customized advisory sessions, training services from the Three Mountains Cocoa Co-operative, and guidance in meeting organic certification standards. This ensures fair compensation, sustainable farming, and high-quality cacao production.
2,000 farmers from 8 communities grow the diverse cacao beans for Three Mountains Cocoa. TMC embraces regenerative practices which includes fostering biodiversity, agroforestry, sustainable farming, environmental resilience, and strengthening the bond between the cacao community and the protected forest.
Information courtesy of Three Mountains Cocoa & Uncommon Cacao.
Río Samaria Tabasco Mexico
Sourced by Direct Trade
Sense of Place - meaningful connection between a product and its geographical and cultural origins - for Mexico, that product is cacao.
Revival Cacao reinforces cacao’s place as a historic and sacred crop in Mexico and their mission is to keep Mexican heirloom genetics alive by working with 350 Mexican farmers across two regions and managing their post harvest operations inhouse.
Cacao is grown under an agroforestry system by smallholder farmers. Cacao thrives among various shade and fruit trees such as bananas, hibiscus lime and heirloom chiles in food forests of 40% shade canopy that serve as sanctuaries for flora and fauna. This creates healthy soil systems, habitats and a diversified farmer income base.
Fermented 7-9 days in Mango Wood boxes and dried on raised beds and cement patios with mesh nets, Flavour notes of Dried Fruits (date, plum), Coffee, Chocolate, Tropica; Fruits (maracuya and tamarind).
Río Samaria originates from Cunduacán in Tabasco. Crisscrossed by 4 rivers and 3 lagoons. Premium specialty cacao with Trinitario genetics. Approximately 250 farmers with an average of 2-3 ha each averaging yield of dry cacao is 350kg/ha. Cacao is planted amongst Banana, plantain, pepper, Hibiscus, Lime and Heirloom Chilies in a 100% agroforestry system.
Information courtesy Revival Cacao.
21 Degrees Estate Hawaii
Sourced by Direct Trade
Michael and Maria retired from the U.S. Navy and the U.S. Air Force respectively, wanted to remain in Hawaii so bought a farm located on the windward coast of O`ahu in Kahalu’u, with mature agriculture like apple-bananas, coconut, starfruit, turmeric, avocado, mango, guava, lilikoi and beautiful heliconia, red and pink ginger flowers, they decided to plant cacao. On their 10 acre farm Michael and Maria aim to be mindful of ensuring a diverse farm free of harmful pesticides and one which uses renewable energy sources whenever possible and sustainable practices always.
Fruit forward flavour with floral notes and wild sorrel expression.
Cacao Valent Puerto Rico
Sourced by Direct Trade
Family owned farm located in Finca La Esperanza in the beautiful mountains of San Seebastián, Puerto Rico. Cacao Valent's cocoa beans are ranked amongst the 50 best worldwide by the Cocoa of Excellence Programme. Utilizing organic farming practices with box fermentation and natural sun drying.
Trinitario genetics dominate and this beautiful chocolate expresses notes of dark fruit, spice, and aged bourbon barrel tannins and a strong chocolate presence.
Tumaco Colombia
Flavour notes of Chocolate, Fudge, Tobacco, Barrel Aged Whiskey, Coffee, Caramel and Lime Blossom.
ASPROCAT is one of many associations in the region with a network of nearly 1000 families dedicated to growing cacao. The association prides itself on maintaining a clonal garden, highlighting genetic diversity such as Criollo endemic to Tumaco along with others with optimized traits.
Located on the western coast in the southernmost part of Colombia, research with the University of Narino is being conducted to identify native cacao genetics found in that region. Nine genetic varietals have been identified and being maintained in their clonal garden to eventually farm seedlings to distribute widely. This will secure the integrity of the historic genetics of that region and propagate the chocolate-forward profile that this region is known for.
Historically this is a region where production was carried out by enslaved Africans. They called themselves Tumaquenos and identify themselves as environmental and political stewards by promoting peace and economic development. Focusing on cacao gives these farmers an alternative livelihood to the dangerous narco-related activities. The cacao is intercropped with Banana, Plantain, Coconut, Vanilla, Sugarcane, Citrus and Spices
Information courtesy Uncommon Cacao.
Florencio Ortega DOMINICAN REPUBLIC
Certified Organic
Cacao Florencio Ortega is a family-run cacao project located in the Dominican Republic. It was born from the passion and vision of our late father, Florencio Ortega, who dedicated his life to working the land with love, integrity, and respect for nature. Today, we continue his legacy with pride, combining tradition with a deep commitment to quality and sustainability.
Our farm operates under ethical and environmentally conscious practices. We cultivate our cacao using agroforestry methods that promote biodiversity and soil health. No chemicals or synthetic fertilizers are used. We believe in letting nature lead the way.
Our work is not just about cacao—it’s about honoring our roots and supporting our community. Our team includes close family members and local collaborators who share our values and contribute with care, experience, and passion. Together, we form a circle of trust and dedication that is reflected in every bean we produce.
We use a traditional fermentation process in wooden boxes for about 5 to 6 days, carefully monitoring temperature and turning the beans at key intervals to ensure optimal flavor development. Drying is done slowly under the sun, using raised beds that allow proper airflow and prevent mold or contamination. This post-harvest process is essential to achieving the fine flavor profile that distinguishes our cacao.
At Cacao Florencio Ortega, we do what we do because we believe cacao is more than a product—it’s culture, identity, and connection. Every bean tells a story, and we’re proud to share ours with the world.
