Cacao Bean

Congolese Fermented Cacao Bean

Mainly Forastero types, and specifically the Amelonado variety, are grown in Congo at present. Hybrid varieties originally from the DRC’s Institute as well as from the Ivory Coast and Ghana are now being introduced. The crop benefits from the cold Benguela Atlantic Stream, which hangs a hazy veil over the region during the long dry season. 

Currently, we have 50 metric tons of fermented cacao produced in ready for shipment asap in July via Matadi or Boma port, RDC.