TOGO – BADOU
A classic Togolese cacao with full-body, hints of herbal, woody coconut and almonds flavours. The cacao is produced by a cooperative in Badou region, bordering Ghana.
Location
- Region: Badou, Plateaux Region, Togo
- Source: Smallholder farmers organised in cooperatives
Quality
- Variety: Forastero hybrids and Amelonado
- Flavour: Full-body with pleasant chocolate tones, low in acidity, hints of herbal, woody, coconut and almond.
- Fermentation: Heap fermentation under banana leaves for 5 to 7 days at farm level
- Drying: Sun-dried on African bed
Supply Chain
100% traceable supply chain. Beans are fermented and dried at farm level. Central screening, picking and packing in 70 kg bags. Bags are transported to Lomé for shipment. Direct price agreements with cooperative and union of cooperative.
People
Cacao is grown by smallholder farmers, often owning less than 1 hectare of land. They grow, harvest, ferment and dry their beans, before sending them to the cooperative.
Forest & Nature
Cacao grows in small-scale agroforestry under shade trees, and is intercropped with other crops. This system promotes biodiversity and forms a buffer zone to protect remaining forest.
