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Kpalime
Togo
Fruit & Floral
Notes of brownie, fresh cream, caramel
notes from the maker
“Overall, this bar has a rich flavor that is like tasting caramelized cocoa beans themselves. The rich and substantial brownie note is complemented by lightly whipped cream, and the sweetness is reminiscent of slowly simmered caramel that spreads throughout. Each flavor blends together in perfect balance, enhancing the unique characteristics of this particular cocoa”
– Senna, Chocolate Maker, Dandelion Chocolate Japan
The typical cacao farm in Togo is about half a hectare. Interspersed among cacao trees are other crops such as coffee, maize, or plantains. Each Togolese smallholder farmer not only grows and harvests their own cacao, but also does all of the fermentation and drying. After harvesting and cracking open pods, farmers pile wet beans into heaps and cover them with banana leaves, then turn them every few days to achieve an even fermentation. Then the beans are placed onto elevated drying tables made of bamboo. Once dried, the beans are brought to a centralized facility where they are sorted, blended, and bagged for export.
The typical cacao farm in Togo is about half a hectare. Interspersed among cacao trees are other crops such as coffee, maize, or plantains. Each Togolese smallholder farmer not only grows and harvests their own cacao, but also does all of the fermentation and drying. After harvesting and cracking open pods, farmers pile wet beans into heaps and cover them with banana leaves, then turn them every few days to achieve an even fermentation. Then the beans are placed onto elevated drying tables made of bamboo. Once dried, the beans are brought to a centralized facility where they are sorted, blended, and bagged for export.
The typical cacao farm in Togo is about half a hectare. Interspersed among cacao trees are other crops such as coffee, maize, or plantains. Each Togolese smallholder farmer not only grows and harvests their own cacao, but also does all of the fermentation and drying. After harvesting and cracking open pods, farmers pile wet beans into heaps and cover them with banana leaves, then turn them every few days to achieve an even fermentation. Then the beans are placed onto elevated drying tables made of bamboo. Once dried, the beans are brought to a centralized facility where they are sorted, blended, and bagged for export.