CONGO – BABUNGWE
Cacao farmers in the Ituri province in the northeast of Congo grow their cacao in agroforestry under the canopy of shade trees. Their cacao farms form a forest belt protecting the Okapi Wildlife Reserve, home of the largest population of okapis– endangered forest giraffes known for their typical striped behind. The cacao is centrally fermented in Babungwe according to strict protocols. With Babungwe cacao, the farmers have for the first time a direct access to the international market of specialty cacao with its higher prices. Babungwe cacao has a chocolaty flavour profile with dried fruits, marmalade and sweet herbal tones. It also makes a very substantial social and environmental impact!
Location
- Region: Ituri region, West Congo
- Producers: Cooperative
Quality
- Variety: blend Trinitario and Forastero types
- Flavour Identity: Chocolaty, roasted nuts, notes of olong tea
- Fermentation: 7 days in wooden boxes
- Harvest: October – January; May – June
Certification
EU Organic
Supply Chain
100% traceable supply chain from smallholder farmers organized in a cooperative. Cacao is produced, processed and packed in 50 kg bags jute at the cooperative from where it follows a long road of inland transport to Bunia and Kampala from where it is consolidated and prepared for export
People
Farmers receive training for quality and agronomy, premium payments for quality and certification
Forest & Nature
Cacao grows in agroforestry in the proximity of Okapi National Park, and acts as a buffer to protect to park.
