CONGO – MAYUANO ORGANIC
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 Mayuano according to strict protocols. With Mayuano cacao, the farmers have for the first time a direct access to the international market of specialty cacao with its higher prices. Mayuano 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
- Source: Cooperative
Quality
- Variety: blend Trinitario and Forastero types
- Flavour Identity: Chocolaty, dried fruits, marmalade, herbal
- 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 the park.
