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nibs + beans + butter
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Semuliki

Lightly roasted

valley at the foot of the Rwenzori

Semuliki
Cérémonie de cacao
Cacao cérémoniel
Tablette de cacao cérémoniel
Partage du cacao
Tablette MOOJO #Taille_60 gr
Join us on Monday 26 October. Voices of Cacao Where the ritual begins Songs, gestures, films and readings from the lands where cacao grows. Get my access (opens in a new tab) Bundibugyo 3 to listen · 6 to watch · 9 to read

Tasting notes

Fruity · Soft & Round

Texture

Velvety

Cultivar

Trinitario · Forastero

Recommended dose

20–30 g per ritual

  • Everyday 10–20 g
  • Creative 20–30 g
  • Ceremonial 30–40 g
Making a drink
  1. For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
  2. Grate or break up the cacao or chocolate.
  3. Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
  4. Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.

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Sale price€9,50
Size: 60 gr

In stock · Ships within 24 to 72 hours

  • Shipped Monday and Thursday

  • Stone ground

Ingrédients & valeurs nutritionnelles

Cocoa mass, cocoa butter. Cocoa solids: 100%.

Valeurs moyennes pour 100 g
Énergie 2479 kJ / 600 kcal
Matières grasses 50,3 g
dont acides gras saturés 30,1 g
Glucides 30,6 g
dont sucres 0,3 g
Fibres alimentaires 14,7 g
Protéines 13,5 g
Sel < 0,013 g

May contain traces of nuts. Made in a workshop that also handles other nuts.

The terroir

In Bundibugyo, between 700 and 1,200 m, the Semuliki valley runs alongside the equatorial forest at the foot of the Rwenzori. The beans ferment for six to seven days at Bumate, then reach us through Crafting Markets.
Country Uganda
Harvest October to February, mid-crop June to August
Altitude 700–1,200 m
Fermentation 6–7 days, Bumate fermentary
Drying Solar drying on raised beds
Roasting Lightly roasted
Carte du terroir
Tablette MOOJO #Taille_60 gr
Uganda · Semuliki · Ceremonial cacao60 gr Sale price€9,50

Rwenzori · Semuliki

Semuliki

Le mont que Ptolémée a placé sans le voir.

Territory

The mountain Ptolemy placed without seeing it

A merchant named Diogenes told of walking twenty-five days from the coast and finding snow-covered mountains from which the Nile came out. Ptolemy copied the account and set the Mountains of the Moon on his maps. It took until 1888 for Stanley to record at last the name the people here used, which he wrote Ruwenzori. Mount Stanley is 5 109 metres, Africa's third summit, and UNESCO describes it as the highest and most constant source of the Nile. The Semuliki valley is below, between 700 and 1 200 metres. That is where this cacao grows.

Nos fèves sont sourcées par Crafting Markets.

Ouverture des cabosses, Semuliki

The living

Where the Ituri forest stops

On the other side of the plot begins Semuliki National Park: the easternmost extension of the Ituri Forest, the only true lowland tropical forest in East Africa, and one of the few to have come through the last ice age, twelve to eighteen thousand years ago. It counts four hundred and thirty-five bird species and more than three hundred butterfly species.

Forastero and Trinitario mingle in this cacao. On the plots, the cacao trees grow alongside vanilla, coffee, banana and cassava.

Cabosse encore sur l'arbre, Semuliki

The gesture

Nobody ferments at home

Families carry the wet beans to a collection point, never farther than a walk, and are paid cash at the depot. Everything then goes to the central fermentery at Bumate: six to seven days in boxes, then six to eight days of sun drying on raised beds, and sorting by hand. The lot is traceable to the kilogram. What changes is not the recipe, it is who owns the box: a family's income no longer depends on the equipment it has in its yard.

Caisses de fermentation couvertes, Semuliki

Other expressions of our cacao...