Minimum order is one 20 FCL (approx. 22 Mt) and we provide CIF prices unless otherwise indicated


The wild cacao plant is very diversified. Throughout its history it has given rise to a huge variety within its species due to numerous mutations. The plant grows upwards, reaching heights of 2 metres then the branches extend to form a roof, reaching up to 3 metres. The cacao plant bears fruit in a continuous cycle, but in general each plant has two crops, one before and one after the rainy season. It takes about 6 months from flowering to the ripening of the pods, which are the fruit. The life of a plant is about 25 years and it is not a plant suitable for intensive cultivation.

Cacao & Tanzania

Tanzania started growing cacao in the late twentieth century, and is now increasing its presence in the global market for fine flavor quality chocolate. Tanzanian cacao is predominantly of the Trinitario (Criollo x Amelonado) variety.

Today, Tanzania produces just over 11,000 metric tonnes of cacao per year, which is less than 1% of world’s global production and most Tanzanian cacao trades below world market price. This is caused by large trader buying up cacao for mass production and blend the Tanzanian cacao with other sort from other countries.

First of all this ruins the splended pure organic cacao produced in Tanzania but it also mean that Tanzanian cacao do not get the credit it deserves and this is the main reason why we have taken on trading directly with the farmers.

Now is an opportunity to further develop Tanzania’s niche cacao market into one of the best fine flavor single origins. Together with driven craft chocolate-makers, we aim to preserve and promote fine flavor of Tanzanian cacao for the benefit of both farmers and end-consumers.

The farmers

Tanzanian cacao farmers are smallholders, with farms rarely exceeding 1.5 acres in size. Farmers are organised into cooperatives where higher quality is reached with collective fermentation and drying.

Tanzanian cacao is cultivated in an environmentally friendly agroforestry system, adopting sustainable practices such as shade management and composting. Tanzanian cacao is organic, where natural methods are used for soil nutrition and pests and disease management. This is because the farmers simply cannot afford fertilisers and pesticides, which is now acting in their favour as a distinguishing feature of Tanzanian cacao.

The cacao beans are fermented in wooden boxes, and later sun-dried on elevated tables.

The fruit

Sensationally aromatic, chocolatey…

…strong cocoa aroma…

… notes of citrus and tropical fruits such as passion, pineapple, under-ripe mango…

… tones of plums, raisins, prunes…

… hints of sweet cherry, dates, dark-woody notes…

…low and well balanced bitterness and astringency…

…floral notes