Uganda Snacking Chocolate

Travel through Chocolate
Destination: Kisinga, Uganda

Tasting Notes: Molasses, Fig, Cinnamon Brownie
Flavor Profile: Rich & Fudgy

68% Dark Chocolate
Ingredients: organic cocoa beans, organic cane sugar.

Where chocolate is grown is the first key to the tasting notes naturally enjoyed in chocolate. Fruity, nutty, rich & fudgy: before there is a chocolate maker, there is a terroir, a farmer, and a cacao harvest. Take a trip with us and experience the adventure in tasting two ingredient chocolate made simply with just cocoa beans and organic cane sugar. Snack away and travel through chocolate with each bite.

This cacao’s classic rich and fudgy flavor is representative of what we have come to know and love in chocolate and is sure to stir up nostalgic memories of childhood. With notes of cinnamon brownie, fig, and molasses, this variety is perfect for the deep dark chocolate lover. 

Size: 6 oz bag, 2 oz mini bag, or 1 pound for Baking

Organic, Vegan, Dairy-Free, Gluten-Free

About the Farm: 

farm productivity, ecological practices, cacao quality, and finance, as well as support in opening bank accounts and in building credit. Protocols are meticulous and the quality of this cacao is impeccable. LTC’s centralized fermentation facility and warehouse sits in the village of Kasese, where beans dry in the sun on raised racks for six to seven days and are blended before export to create consistent lots with luscious flavor notes of cinnamon, dark chocolate, and fig.

Latitude trade Co. also produces the Semuliki Forest Uganda cacao that you see so often used by craft chocolate makers. Kisinga Uganda cacao is processed at the same facility as the Semuliki beans and comes from a separate community of growers on the other side of the Rwenzori mountains from Bundibugyo (Uganda's major cocoa producing region where the Semuliki growers live). Bundibugyo is cool and wet, while Kisinga is hot and dry. The trees grown at each origin come from the population of planting material and all the cacao is fermented, dried, sorted and aged at one location near Kisinga. All things being equal besides the growing conditions, Kisinga vs. Semuliki beans is the best example of a comparison in terroir that you will find in the craft chocolate world.