Ghana Conventional Cacao Cocoa Beans 1kg

Region and Country

Ashanti, Brong-Ahafo, Central, Eastern, Western, and Volta Regions

Story

Ghana ranks as the second-biggest producer of cacao worldwide, annually producing between 800,000 to nearly 960,000 tons in the recent growing seasons. Cacao is grown in areas rich with trees, but this practice has sadly led to a significant increase in the nation's forest loss over the years. Yet, farmers are gradually adopting the practice of intercropping and planting shade trees to boost their yields, fight off diseases and pests, cut down on the use of chemical pesticides, and earn additional income by diversifying their agriculture.

These beans are gathered from small-scale farmers who handle the fermentation and drying process themselves. These farmers manage their farms on land parcels under 3 hectares.

Harvest

September – March (main harvest) May-August (mid-crop)

Genetics

Ghanaian cocoa is predominantly a West African Amelonado of Brazilian origin.

Post Harvesting Process

Cocoa beans are fermented in heaps on banana leaves on the ground at the plantation site. Fermentation takes place during 5 – 8 days. Afterwards, the beans are dried on raised reed mats. The beans are turned regularly by hand.

Flavour

This cocoa has a rich chocolate base frequently accompanied by notes of coffee and nuts (coconut) and bitter wood.