Togo
KEKELI KOKO
A round, balanced cacao from Kekeli, the cooperative Abra Benczedi built around her pioneering farm on Mount Agou.
Kekeli means light in the local language. Koko is the cooperative’s core lot, grown by 100 smallholder farmers who receive premium prices under direct price agreements. The wider cooperative has grown to nearly 500 families, with women making up over 20% of its members, and runs a free primary school for the community.
Fermentation, drying, screening, picking and packing all happen centrally, so quality stays consistent from farm to farm. Bags then travel to the port of Lomé for shipment, with every lot fully traceable back to the cooperative.
This cacao offers both chocolate mousse and fresh, fruity tones, depending on roast profile, with notes of macadamia and a maple-like sweetness — an approachable, versatile base for both dark and milk chocolate.
TERROIR
Mount Agou, Plateaux region — the highest ground in Togo, planted to Forastero hybrids and Amelonado.
Cacao grows in small-scale agroforestry under shade trees, intercropped with other crops. The system forms a buffer zone that protects the remaining forest around Mount Agou. The elevation stretches the ripening window and keeps acidity in the beans, lifting the fruit notes.
Kekeli means light in the local language. Koko is the cooperative’s core lot, grown by 100 smallholder farmers who receive premium prices under direct price agreements. The wider cooperative has grown to nearly 500 families, with women making up over 20% of its members, and runs a free primary school for the community.
Fermentation, drying, screening, picking and packing all happen centrally, so quality stays consistent from farm to farm. Bags then travel to the port of Lomé for shipment, with every lot fully traceable back to the cooperative.
This cacao offers both chocolate mousse and fresh, fruity tones, depending on roast profile, with notes of macadamia and a maple-like sweetness — an approachable, versatile base for both dark and milk chocolate.
TERROIR
Mount Agou, Plateaux region — the highest ground in Togo, planted to Forastero hybrids and Amelonado.
Cacao grows in small-scale agroforestry under shade trees, intercropped with other crops. The system forms a buffer zone that protects the remaining forest around Mount Agou. The elevation stretches the ripening window and keeps acidity in the beans, lifting the fruit notes.
Silva Quality
Regional
Flavor Profile
Chocolate mousse, fresh fruit, macadamia, maple
QUALITY & PROCESSING
Traceability:
100% traceable supply chain
Variety:
Forastero hybrids and Amelonado
Fermentation Process:
6–7 days in wooden boxes under banana leaves
Source:
Kekeli Cooperative, 100 smallholder farmers
Drying:
5–8 days sun-dried on bamboo beds
Harvest Seasons:
October–January, May–June
Sacks:
70 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
