Cocoa
Cocoa was introduced by the Portuguese, who transported it from the lower Amazon to São Tomé and Príncipe, which is not an indigenous cocoa origin. During the 19th century, Portugal became one of the world's leading cocoa traders through São Tomé and Príncipe and played a significant role in introducing cocoa-derived products to Europe. After São Tomé and Príncipe gained independence from Portugal in 1975, it experienced a significant decline in the condition of its plantations and cocoa farms.
Chocolataria Equador has been working upstream to fully control the value chain of fine chocolate transformation. In this way, we enhance the unique characteristics of cocoa from São Tomé and Príncipe and ensure a "grounding to the land" through the direct marketing of cocoa with our partner plantations, which is further supported by the historical memory of our country. Thus, we believe we are addressing a niche market that is growing and becoming increasingly solid and consistent. This chocolate provides a delightful tasting experience during which the unique characteristics of cocoa from this region are revealed.
cocoa profile
Aromatic notes
In this cocoa, notes of pure chocolate, almond, tannins, and wood stand out, creating a very particular and unique sensory profile in the world, characteristic of this variety and its terroir. Based on a chart created by cocoa specialist Martin Christy, we present the distinctive aromatic notes of this São Tomé origin cocoa.
The process
Handcrafted
The cocoa from São Tomé is still processed in a very artisanal manner. It is sun-dried and fermented in wooden boxes. The entire process of harvesting, fermentation, and drying is monitored to ensure the characteristics of this origin are preserved.