Most of Uganda’s cocoa is sold unfermented and ends up in low‑value bulk markets — yet the origin has far more potential. Fermentation is one of the most important steps in developing cocoa flavour. Without it, cocoa remains bitter, astringent, and lacks the rich cocoa notes of well-fermented beans, leaving farmers locked out of higher-value markets. Across Uganda, sack fermentation is still common. It’s simple and requires no infrastructure, but it rarely delivers the temper

Cocoa and vanilla are two of the most expensive raw materials used in chocolate making, and their supply chains tell a remarkably similar story. Cocoa - Côte d’Ivoire and Ghana together supply around 60% of global cocoa, and the 2023/24 season showed just how exposed the sector becomes when so much volume depends on so few origins. Unusually heavy rains, persistent disease pressure and other factors led to a ~30% drop in production volumes coming out of these two origins. T

Moments in Uganda that stay with me. While it may sound unbelievable, many of you who have spent time in cocoa‑origin countries will know this reality well: most cocoa farmers have never tasted chocolate. During my recent trip to central Uganda, I spent time with several smallholder cocoa farmers discussing how fermentation and drying shape cocoa flavour, quality, and ultimately market value. To bring the conversation to life, I asked: “Would you like to taste some chocolate?

Legally, there is no real chocolate without cocoa, but did you know that there’s more to the “food of the gods” than just Theobroma cacao? On one of our previous visits to the CATIE tropical research station in Costa Rica, we had the opportunity to see several lesser‑known Theobroma species up close — including two that have recently attracted interest from the specialty confectionery sector for their potential use in chocolate‑like products positioned with distinctive, origi

Indonesia has long been associated with bulk, largely unfermented cocoa — a pattern shaped by farm‑gate economics, limited post‑harvest capacity, and a market that historically offered little incentive for fermentation. That perception still influences how buyers view the origin today, even as local quality‑focused initiatives begin to make real progress. Proper fermentation remains one of the most decisive steps in shaping cocoa and chocolate flavour. Without fermentation, b

Brazil is a surprisingly diverse cocoa origin, and its regional variation offers a fascinating lens through which to explore how terroir, genetics, and post‑harvest practices shape flavour. As part of ongoing work to better understand these influences, Tree2Bar has produced three limited‑edition 74% bean‑to‑bar dark chocolates, each made from cocoa sourced from a different Brazilian growing region. Each origin expresses a distinct sense of place: 🍫 Bahia — Deep, traditional

After two weeks on the ground in Uganda engaging with farmers, buyers, processors, and agricultural support organisations, the picture that emerges is of a cocoa sector with real potential, yet one that—like many origins—still faces structural constraints influencing productivity and quality. The Western region, and Bundibugyo in particular, remains Uganda’s cocoa hotspot, yet an estimated 30% of cocoa exported as “Ugandan” actually originates from across the border in the D

Tree2Bar has been working with a community‑focused nonprofit in central Uganda, supporting a small group of cocoa farmers who are looking to expand cocoa cultivation as a pathway to improved incomes and more resilient livelihoods. We’ve just returned from two weeks on the ground, meeting with farmers, local buyers, processors, and both governmental and non‑governmental agricultural support organisations. Our aim was simple: to understand their realities and provide practical,