UGANDA – MPINDUKA
Bunbibugyo region breathes cacao. Traditionally, the area is known for non-fermented beans: the so-called “some some” cacao, where some beans are fermented and others are not, destined mainly for the bulk market.
After intensive training in cacao quality, agroforestry, and social empowerment, smallholder farmers joined forces to centralize their harvests for controlled box fermentation and drying. For the first time, they gained direct access to the specialty cacao market.
Floral notes of lavender and white blossoms, followed by creamy and nutty tones, delight all senses. Our “Mpinduka-HINDUKA” duo shows how dreams can be transformed into opportunities.
Location
- Region: Bundibugyo, West Uganda
- Producers: Cooperative
Quality
- Variety: blend Trinitario and Forastero types
- Flavour Identity: Corn, Nutty, Cola, Fresh Wood, Lavender, Breadfruit
- Fermentation: controlled heap fermentation, 7 days, 3 turns
- Drying: Sun dried on covered tables with papyrus mats
- Harvest: September – January
Supply Chain
100% traceable supply chain from smallholder farmers organized in a cooperative. Cacao is produced, processed and packed in 60 kg bags at the cooperative, and transported by truck to Kampala, where it is consolidated and prepared for export.
People
Farmers receive training for quality and agronomy, premium payments for quality and certification.
Forest & Nature
Sustainable agroforestry system in symbioses with the natural environment. No pesticides and only organic fertilizers are used.
More Information? Contact us here!
