Togo · Kpalimé
KEKELI NUJÉJÉ
Abra Benczedi is a visionary cacao grower in Togo. She planted her own orchard, then built a cooperative of around a hundred farming families around it.
Kekeli means light in the local language, and light is a fair description of what has come to the cacao farmers of the Plateaux region since Abra began implementing her vision. The cooperative has grown to nearly 500 families, with women farmers representing over 20% of the cooperative’s membership, and has developed a completely free primary school for the community. The group implements strong quality control techniques and produces consistently well-fermented and dried cacao with rich nutty and fruit flavors.
Nujéjé is a distinct lot from Abra’s pioneering farm: round and balanced, with pecan and dried coconut and surprising hints of sour cherry and spice.
TERROIR
Mount Agou, Plateaux region — the highest ground in Togo, planted to a blend of Forastero hybrids and Amelonado.
Six days of fermentation in wooden trays, then natural sun drying on African beds. The elevation stretches the ripening window and keeps acidity in the beans, which is where the cherry note comes from.
Kekeli means light in the local language, and light is a fair description of what has come to the cacao farmers of the Plateaux region since Abra began implementing her vision. The cooperative has grown to nearly 500 families, with women farmers representing over 20% of the cooperative’s membership, and has developed a completely free primary school for the community. The group implements strong quality control techniques and produces consistently well-fermented and dried cacao with rich nutty and fruit flavors.
Nujéjé is a distinct lot from Abra’s pioneering farm: round and balanced, with pecan and dried coconut and surprising hints of sour cherry and spice.
TERROIR
Mount Agou, Plateaux region — the highest ground in Togo, planted to a blend of Forastero hybrids and Amelonado.
Six days of fermentation in wooden trays, then natural sun drying on African beds. The elevation stretches the ripening window and keeps acidity in the beans, which is where the cherry note comes from.
Silva Quality
Special Selection
Pictured: Abra Benczedi, visionary farmer in Togo
Flavor Profile
Fruity, coconut, sour cherry, nutty, herbal
QUALITY & PROCESSING
Certifications:
Fair Trade
Variety:
Blend of Forastero hybrids and Amelonado
Fermentation Process:
6 days in wooden trays
Source:
Single farm run by female farmer Abra Benczedi
Drying:
Natural sun drying on African beds
Harvest Seasons:
October–January, May–June
Sacks:
Jute, 70 kg
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