Sourced from Watalinga Cacao & Eastern Congo

The Source

THE HEART OF OUR CACAO

Watalinga, Eastern Congo

Our Congo cacao journey begins in the Watalinga region of Eastern Congo, in the lush foothills of the Rwenzori Mountains. This is one of Africa's most biodiverse landscapes, sitting near the mountain gorilla habitats of Virunga. Through our partnership with Watalinga Cacao, we work alongside over 5,000 smallholder farmers who cultivate cacao using agroforestry methods. For these families, cacao is more than a crop. It is a steady source of income and the foundation of community stability. The result is a beautiful flavor profile and a level of sustainability that can be rare to find in an African origin bean.

Regenerative by Nature

Farmers grow cacao in small family plots under natural forest shade, restoring the land as they work it. Through soil regeneration, intercropping, biodiversity programs, and sustainable land management, every harvest gives back to the ecosystem it came from.

Community Empowerment

Community Empowerment We partner directly with Fairtrade so that development premiums flow back into the communities that earn them. That investment funds schools, healthcare, and training, turning each bean into lasting local progress.

Biodiversity Preserved

Biodiversity Preserved Grown in the shadow of the Rwenzori Mountains and near Virunga's protected forests, our cacao is cultivated with conservation at its center, safeguarding one of East Africa's richest natural habitats.

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Post‑Harvest Processing

1. Fermentation

Freshly harvested beans are fermented in traditional wooden boxes, developing the complex flavor molecules behind the bean's rich, fudge-forward character.

2. Drying

Beans are sun-dried to bring moisture down to optimal levels for storage and shipment, locking in flavor and protecting quality.

3. Collection

Dried beans are gathered by organized farmer groups, keeping traceability intact from family plot to export.

OUR PARTNER

Watalinga Cacao

Through our partnership with Watalinga Cacao, production supports a wide range of community development initiatives, including bilingual universities, maternity wards and healthcare facilities, community radio stations, and the construction and rehabilitation of 5 primary schools and 4 secondary schools, alongside training and employment programs for farmers. We also work directly with Fairtrade to protect farmer livelihoods and ensure development premiums are paid back to the communities. Our Organic and FairTrade cacao is produced in collaboration with over 5,000 smallholder farmers.

The Farmers

Stewards of Land and Community

Behind every bean are farmers who pour their knowledge and care into the love of cacao. Our commitment to them goes beyond transactions. It is about lasting relationships, healthier land, and stronger communities.

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Restoration Expertise

Farmers receive ongoing technical training across the full growing cycle, from preparing the land and establishing nurseries to shade management, pruning, soil and fertility management, and conservation. These methods restore ecosystems while producing consistently high-quality cacao.

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Community Investment

Development premiums fund real infrastructure: bilingual universities, maternity wards and healthcare facilities, community radio stations, and the construction and rehabilitation of 5 primary schools and 4 secondary schools. Cacao becomes a foundation for opportunity.

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Conservation in Action

Cultivated under natural forest shade in one of East Africa's most biodiverse regions, our cacao protects the land as it grows. Through biodiversity programs and sustainable land management, farmers help preserve the habitats that surround them, including the forests near Virunga.

Region

Location: Watalinga region, Eastern Congo, foothills of the Rwenzori Mountains
Conditions: High biodiversity, natural forest shade, near Virunga's mountain gorilla habitats

Farming Community

Producers: 5,000+ smallholder farmers
Farm Structure: Small family plots cultivated under natural forest shade
Method: Regenerative agroforestry with intercropping and soil regeneration

Post-Harvest

Fermentation: Fermented in traditional wooden boxes
Drying: Sun-dried to optimal moisture
Collection: Gathered by organized farmer groups

Certifications

USDA Organic
Fair Trade USA

Flavor Profile

Bright tropical fruit notes
Red fruit notes
Fudgy cocoa flavor
Balanced acidity with strong fermentation potential
Among East Africa's finest quality cocoa, with a palette similar to West Africa. Well-suited for fine chocolate applications.

Heading Community Impact

Development premiums paid back to communities through Fairtrade
5 primary schools and 4 secondary schools built and rehabilitated
Maternity wards, healthcare facilities, and bilingual universities
Training and employment programs for farmers

Where does our Congo cacao come from?

Our Congo cacao is grown in the Watalinga region of Eastern Congo, in the foothills of the Rwenzori Mountains near Virunga's mountain gorilla habitats. It is one of Africa's most biodiverse regions. Through our partnership with Watalinga Cacao, we work with over 5,000 smallholder farmers who cultivate cacao using agroforestry methods on small family plots under natural forest shade.

How does our sourcing support these communities?

We work directly with Fairtrade to protect farmer livelihoods and ensure development premiums are paid back to the communities. Those premiums have funded bilingual universities, maternity wards and healthcare facilities, community radio stations, and the construction and rehabilitation of 5 primary schools and 4 secondary schools, along with training and employment programs for farmers.

What does Watalinga cacao taste like?

This region produces some of East Africa's finest quality cocoa, with a palette similar to West Africa. Expect deep, fudgy cocoa depth with slight red fruit notes, low acidity, all well-suited for fine chocolate.

Sourced in Partnership

Watalinga Cacao, Eastern Congo