Uganda

Imwena means “Hope” in Lubwisi, the local language of Budibugyo, a region in western Uganda.

It is also an appropriate name for this cocoa, because it is fermented in a heap, locally and in a controlled manner. All participating farmers receive fermentation training and tools to measure the temperature and pH value during fermentation. The fermentation of these beans is done in banana leaves.

The chocolate is made from the Forastero and Trinitario cocoa variety.

Put a passionate chef from Singapore (Janice Wong) and a passionate chocolate maker (Mario van den Ende, Chocolatoa) from Belgium together and you will see a wonderful collaboration that really explodes with taste!

Taste notes: intensely earthy, red fruit, floral

Content: 40 gr

Ingredients: cocoa, organic beetroot sugar, cocoa butter