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Semuliki Forest
Uganda
Fruit & Floral
Notes of plum jam, maple syrup, bread
notes from the maker
"For this harvest, I wanted to highlight the fruity characteristics unique to Ugandan cocoa even more than in the previous harvest. I carefully balanced the flavor so that the fruitiness would not become overpowering, aiming for a chocolate that would feel approachable and enjoyable for a wide range of people. I would be happy if people could enjoy it casually in any setting, but I especially recommend it for a quiet morning moment or an afternoon snack."
– Akari, Chocolate Maker, Dandelion Chocolate Japan
Near the town of Bundibugyo in western Uganda, Semuliki Forest cocoa is grown by roughly 1,000 organically certified regional farmers, of whom 52 percent are women. Fermentation varies from five to six days, and beans are sun-dried on portable raised decks for six to seven days, and then blended to create consistent lots of delicious beans before export.
Near the town of Bundibugyo in western Uganda, Semuliki Forest cocoa is grown by roughly 1,000 organically certified regional farmers, of whom 52 percent are women. Fermentation varies from five to six days, and beans are sun-dried on portable raised decks for six to seven days, and then blended to create consistent lots of delicious beans before export.