Kpalimé, Togo 70%

Individual Togolese smallholder farmers not only grow and harvest their own cacao, but also complete fermentation and drying. After harvesting and cracking open pods, farmers pile wet beans into heaps and cover them with banana or plantain leaves, then turn them every few days to achieve even fermentation. Once fermented and dried, gebana (the Swiss sustainable-supply-chain company) transports each farm’s cocoa to a centralized facility for sorting, blending, and bagging for export. We hope our new partnership with gebana will flourish for years to come.

To create this first-ever U.S. bar crafted from Togolese beans, Senior Chocolate Maker Pablo roasts to enhance flavors reminiscent of natilla, a smooth Cuban custard he enjoyed as a child.