Grand Cru chocolates

Flavour profile 

The Grand Cru Togo opens with a wood bark and a tannic strand in mouth. Following with a fruity notes of almond and raisin and finishing with gingerbread to enrich its palette with a nice balance.

Cooperative's project : a secure income for small farmers 

Akebou is a land-locked plateau in the west of Togo and its isolation makes it very poor. The creation of an organic fair trade system on this fragile land with the Atsemawoe cooperative is playing a vital role in the fight against poverty.

Terroir

The cocoa beans come from Akebou, a landlocked plateau in the west of Togo.

Natural environment 

Plot between 600 and 800 meters above sea level, dense and humid forest.
Cocoa trees under forest cover.

Varieties 

Amelonado old type varieties 

Know-how

Fermentation in wooden crates at the cooperative or on banana leaves on the plot during 6 days.
 

Flavour profile

The Grand Cru Alto Beni offers a full-bodied attack with a cocoa-like power in the mouth. It is then enlivened by a bouquet of prunes and rounded with notes of fresh butter and a delicate woody flavor.

Cooperative's project: THE STRENGTH OF A COOPERATIVE REPRESENTATIVE

EL CEIBO is one of the most successful producer-run cooperatives in Bolivia. The peasant organization, which relies on the strong participation of its 1,200 members, has made some striking achievements.

Terroir

The path taken by these Amerindian farmers forced to migrate to the tropical plains in the 1970s, who created the country's pioneering organic cocoa cooperative, is impressive.

Natural environment 

Tropical valleys and plains at the edge of the Amazon rainforest. Cocoa garden with fruit trees.

Varieties 

Native cocoa beans from Alto Beni, trinitario type.

Know-how

Fermentation of 5 days in wooden crates on the producers' plots.

Flavour profile 

Very typical, both complex and refined, the Grand Cru Haiti opens with notes of licorice, then plunges into a chocolate velvety with hints of tart fruit and a touch of peat and leather.

Cooperative's project : More added value for producers 

Fair trade gives Haitian producers back an essential role. They get more value from their culture. Their cocoa, made from ancient varieties, is regaining its nobility.

For a long time, the 4,000 tons of cocoa beans harvested each year in Haiti were poorly valued on the market, confining the island's cocoa to low mass market prices. The reason? The non-fermentation of Haitian beans, an essential step to obtain a fine and aromatic cocoa.

Ethiquable's project with the FECCANO cooperative has changed that. A Peruvian producer from the NORANDINO cooperative came to share his fermentation know-how. In 2011, FECCANO became the first Haitian cooperative to produce fermented organic cocoa, which is now sold at a fair price.

The cocoa trees in Haiti are old varieties typical of the Caribbean. Their beans, if well processed after harvesting, are capable of giving a great cocoa. The FECCANO cooperative has been trained to ferment the beans. It also exports them directly and obtains a price 70% higher than the local price.

Terroir

The cocoa beans come from Cap Haitien in the north of the island of Haiti.

Natural environment 

Terroir under the wind, between the sea shore and the reliefs that stop the humid air masses coming from the sea.
Creole gardens with diversified cultures.

Varieties 

Caribbean type varieties (criollo, trinitario and forastero).

Know-how

Fermentation in wooden crates during 4 to 5 days at the cooperative.

In 2015, the beans of the FECCANO cooperative were recognized as Cocoa of Excellence by the International Cocoa Awards.

Flavour profile 

The Grand Cru Alta Verapaz stretches out in the sweetness with a very present chocolate and harmonious touches of caramel. Notes of yellow fruits, then woody come to enrich its palette with a nice evidence.

Cooperative's project : DISCOVERING A CACAO LAND

Guatemala is the birthplace of cocoa. Its place in Mayan culture is thousands of years old. However, the food industry mistreats this origin by using it for cocoa powder. This fair trade project promotes the Alta Verapaz terroir of the APODIP cooperative.

Terroir 

The producers live in the valleys of Rio Polochic and Rio Cahabon. They are neighbors of a biosphere reserve, sheltering a tropical mountain forest, which participates in the micro-climate of the valleys.

Natural environment 

River valleys with a tropical climate.Small plot of 0.5 hectare, between 300 and 600 meters above sea level, under shade, mixing cocoa and fruit trees.
Small plot of 0.5 hectare, between 300 and 600 meters above sea level, under shade, mixing cocoa and fruit trees.

Varieties 

Varieties native to the Criollo zone.

Know-how 

5 or 6 days fermentation in crates at the cooperative.

Flavour profile

Intense chocolate and cocoa. This 74% chocolate conveys the strength and the intense chocolate taste of Ivorian beans.

Cooperative's project: creating the country's first organic cocoa and encouraging the emergence of small farmers' terroir

For many years, the Ivory Coast has been driven by the sole objective of being the world’s leading supplier of cocoa (33%). It has focussed on the mass market and has therefore accorded priority to low price, low quality cocoa produced by intensive plantation farming using salaried workers. Cocoa farming is the main focus of the economic and political challenges which have a huge impact on the farmers’ living conditions. Ethiquable has been working with the SCEB since 2010. This project has also been supported by a local NGO. This is the first Ivorian cocoa cooperative in which the producers have all been awarded organic certification and whose beans are traceable from the cooperative to the bar of chocolate. The price paid for their products is considerably higher than the national rate and this enables them to make investments to produce real quality beans and generate a real added value for their product. The volumes of the collections have multiplied eightfold in 7 years.

Terroir

The cocoa beans come from the village of the M’Brimbo producers. They produce an intensely chocolatey cocoa.

Natural environment

Equatorial forest which has been cultivated for 50 years Plantation with no or very little forest cover.

Varieties

Lower Amazon Amelonados Forasteros hybrids.

Know-how

Five days heap fermentation on banana leaves on the small plots.

Flavour profile

Cocoa, notes of dried fruit. The ancient varieties of Waslala, one of the first places to grow cocoa, give this 75% chocolate a flavour of fresh hazelnuts.

Cooperative's project: developing the farmer's ability to export directly

The small farmers’ production system in this region, which is the birthplace of chocolate, is organised around the combination of crops of corn and beans, which are staple foods. The region has ancient Criollo and Trinitario type varieties which have been preserved on the farmers’ small plantations in the most remote forest areas. In 2009, when the heavily indebted cooperative was going through a deep crisis, Ethiquable decided to support it by placing an initial order and pre-financing the harvest. The organisation began to turn things around and developed its activities slowly but surely. It regained its organic certification and focussed its efforts on the quality of its cocoa by building a centralised fermentation unit. The money paid by Ethiquable to the cooperative enabled it to begin to export its product directly. It has diversified its customer base and both production and the farmers’ income has increased. The farmers are establishing new plots of land and are replacing their old cocoa trees thanks to the favourable price they are able to command for their cocoa.

Terroir

The Waslala Criollo and Trinitario varieties produce a chocolate which has the flavour of fresh hazelnut and offers a subtle roundness in the mouth.

Natural environment

Tropical mountain forest (2750 mm of rain) - Cocoa trees under a forest canopy.

Varieties

Ancient varieties from the area and other Trinitario varieties from Central America.

Know-how

Five-day fermentation in boxes on the farmers’ land.

Flavour profile

Sweet, floral notes of honey and dried fruits. The fine reputation of Ecuadorian cocoa is based on the Nacional cocoa bean. It lends its intensity and delicate floral fragrance to this 80% chocolate.

Cooperative's project: conserving the 'nacional' variety and developing an agroforestry system

The province of Esmeraldas is a mangrove and tropical forest zone which is difficult to access and where intensive cocoa farming has never taken place. The 400 producers who are members of the FONMSOEAM cooperative in this region work hard to preserve the Nacional variety, which is threatened with extinction due to the spread of intensive plantations and the introduction of the CCN51 clone, which is highly productive but of a low flavour quality. In 2009, we decided to support FONMSOEAM and set ourselves the joint objective of taking up the challenge to export the cooperative’s cocoa directly. A decent price makes it possible to maintain this rare production system in which cocoa is grown in harmony with the agroforestry system. After six years, thanks to stable prices which are above the market average, the small farmers have been able to invest to develop their crops. As well as building nurseries to propagate the best specimens, the small farmers’ organisation is now engaged in other actions, such as the coppicing and grafting of the cocoa trees and controlled bean fermentation, to give value to this exceptional pure origin product.

Terroir

This ancient variety produces a refined chocolate with a unique floral flavour.

Natural environment

Mangroves and coastal tropical forest - 3500 mm of rain - Cocoa trees under a forest canopy.

Variety

100% Nacional cocoa

Know-how

Short three-day fermentation in centralised units located at the cooperative.

Flavour profile

The Sambirano valley provides a delicate and tangy cocoa. At 85%, these beans bring out the citrus notes.

Cooperative's project: helping the small farmers to export directly

Madagascar is ravaged by deforestation, as well as the associated impact of its demographic weight, the need to use wood as a source of heating and the slash and burn cultivation of rice.
Preserving dense fauna and flora is a priority for the 450 members of the LAZAN’NY SAMBIRANO cooperative which Ethiquable has been supporting since 2010. For the very first time in Madagascar, a small farmers organisation is exporting its cocoa directly and is becoming independent in the face of the monopoly of the local collectors. This project, which has been established with Ethiquable, is a concrete expression of a small farmers’ movement which is moving forward and is capable of adding value to its terroir’s products.

Terroir

The Sambirano valley produces a rare Trinitario cocoa with typical citrus notes.

Natural environment

Humid tropical zone subject to monsoons in the north (2500 mm of rain) - Cocoa trees under a forest canopy

Varieties

Trinitarios and Criollos introduced in the 19th century

Know-how

Four-day fermentation in boxes in small centralised units

In 2013, their harvest was recognised as being a Cocoa of Excellence by the International Cocoa Awards.

Flavour profile

Sweet, floral notes of honey and dried fruits. This 98% combines the strength of an almost pure cocoa, without the inclusion of cocoa butter.
Tangy with a delicate bitterness.

Cooperative's project: conserving the 'nacional' variety and developing an agroforestry system

The province of Esmeraldas is a mangrove and tropical forest zone which is difficult to access and where intensive cocoa farming has never taken place. The 400 producers who are members of the FONMSOEAM cooperative in this region work hard to preserve the Nacional variety, which is threatened with extinction due to the spread of intensive plantations and the introduction of the CCN51 clone, which is highly productive but of a low flavour quality. In 2009, we decided to support FONMSOEAM and set ourselves the joint objective of taking up the challenge to export the cooperative’s cocoa directly. A decent price makes it possible to maintain this rare production system in which cocoa is grown in harmony with the agroforestry system. After six years, thanks to stable prices which are above the market average, the small farmers have been able to invest to develop their crops. As well as building nurseries to propagate the best specimens, the small farmers’ organisation is now engaged in other actions, such as the coppicing and grafting of the cocoa trees and controlled bean fermentation, to give value to this exceptional pure origin product. The farmers of the FONMSOEAM cooperative have been able to export their cocoa directly for the very first time and so freed themselves from the middlemen

Terroir

This ancient variety produces a refined chocolate with a unique floral flavour.

Natural environment 

Mangroves and coastal tropical forest - 3500 mm of rain - Cocoa trees under a forest canopy

Variety

100% Nacional cocoa

Know-how

Short three-day fermentation in centralised units located at the cooperative.