Congo - Ituri Mambasa (1KG)

Region and country
Ituri region with project partners UPCCO, Cacao
Okapi, Rikolto, Zoto, WCS, IDH & Silva Cacao

Story
The four fermentation centres that are owned by Cacao Okapi cooperative are located in different villages, and work with their own group of farmers. Each centre applies a specific fermentation protocol. This results in cacao with four different flavour profiles, varying from mild and sweet to complex and round with low or medium acidity and a wide variation in flavour notes: dried fruits, cookie, vanilla, roasted nuts, spices, citrus bloom, floral, red fruits.... All in all, there is a cacao for everybody’s pallet! Apart from these specialty cacaos, the project also works with members of UPCCO, the union of cacao growers in Congo Ituri that are trained in heap fermentation with temperature and pH control, adequate turnings and daily change of banana leaves. The resulting regional cacao is excellent for using in couverture and inclusion bars.

Genetics
Trinitario and Forastero

Fermentation
Centrally fermented, 5 to 7 days in sweat boxes under banana leaves and after that drying for 5 to 7 days in direct sunlight

Flavour profile
Dried fruits, cookie, vanilla, roasted nuts, spices, citrus bloom, floral, red fruits