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Semuliki

valley at the foot of the Rwenzori

Semuliki
Uganda · Semuliki · Dark chocolate
moojo-semuliki-etalage-feves-2026-09-12.jpg
Uganda · Semuliki · Dark chocolate
Close-up of a MOOJO dark chocolate bar on a bed of beans · Uganda Semuliki

Notes de dégustation

Fruity · Soft & Round

Texture

Velvety & tropical

Cultivar

Trinitario · Forastero

Dose recommandée

1 to 2 squares (5–10 g) per tasting

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.

Voir le guide complet →

Sale price€8,50
Size: 1 bar

En stock · Expédition sous 24 à 72h

  • Envoi lundi et jeudi

  • Broyage sur pierre

Ingrédients & valeurs nutritionnelles

Cocoa mass, cane sugar, cocoa butter. Cocoa solids: 72% minimum.

Valeurs moyennes pour 100 g
Énergie 2433 kJ / 587 kcal
Matières grasses 45,0 g
dont acides gras saturés 27,4 g
Glucides 41,8 g
dont sucres 19,9 g
Fibres alimentaires 11,2 g
Protéines 9,3 g
Sel < 0,013 g

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

The terroir

In Bundibugyo, at the foot of the Rwenzori, families grow the cacao of the Semuliki valley. The beans ferment in Bumate, then dry in the sun on raised beds.
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 Roasted & Raw
Carte du terroir
Close-up of a MOOJO dark chocolate bar on a bed of beans · Uganda Semuliki
Uganda · Semuliki · Dark chocolate1 bar Sale price€8,50

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

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