This single origin chocolate is produced with cocoa beans by the producers organization «Semuliki Cooperative Union» in the region Bundibugyo in Uganda. The cocoa for this chocolate is directly fermented and dried on the various farms it's grown on. The special thing about it is that they ferment it with a custom-developed fermentation protocol on piles, covered with banana leaves.

Bundibugyo 70% is lively, fruity and sweet with notes of ripe berries and surprising accents of citrus.

Nutritional value (per 100 g): Energy 2195 kJ (528 kcal), fat 37 g, whereof saturates 22 g, carbohydrates 35 g, whereof sugar 31 g, protein 9 g, salt 0.05 g. Store in a cool and dry place.

Produced from bean to bar at the Garçoa manufacture in Zurich Wollishofen.

Garçoa is a young Swiss enterprise with a philosophy that does not seem to be all that different from ours. The big difference is they're not in coffee – but in chocolate. The whole process from bean to bar is done by Fränzi and her team in small batches. They start by selecting the cocoa by hand, then peel, roast and grind it, add some organic cane sugar and finally pour it into their individually created moulds. They refrain from using any additives. Thus, all the flavor in the chocolate bars comes straight from the cocoa beans and yet – or perhaps because of that – the bar are totally different from each other.

They started at home in their kitchen: cocoa beans were roasted in the oven, chopped up in a nut grinder, the skins were blown off with a hair dryer... at the beginning, everything was very inconvenient. And yet: at the end of the day there was always a delicious aroma in the air. Soon they were building sustainable trade chains for minimal quantities and experimenting with different sizes, thicknesses and surfaces for the bars – and of course, designing the beautiful packaging.