CONGO – MAMBASA ORGANIC

Cacao farmers in 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 Mambasa according to strict protocols. With Mambasa cacao, the farmers have for the first time a direct access to the international market of specialty cacao with its higher prices. Mambasa cacao has a sweet and round flavour profile with wood, spices and orange. Plus, it makes a very substantial social and environmental impact!

Location

• Region: Ituri region, West Congo
• Source: Cooperative

Quality

• Variety: blend Trinitario and Forastero types
• Flavour Identity: sweet, orange, notes of fresh wood, spices
• Fermentation: 6 days in wooden boxes, 3 turns
• Harvest: October – January; May – June

Certification

In transition for Organic and Fair Trade

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

More Information? Contact us here!