Takamanda Kakao
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From Bean to Chocolate: The Story Behind Takamanda Cocoa
Our journey begins in the heart of the Cameroonian jungle, where we source raw cocoa as close to nature as possible. The cocoa beans do not come from plantations but are harvested in small quantities from wild trees. This makes an important contribution to the preservation of the natural rainforest and to local economic development.
The cocoa is carefully shelled, roasted, and fermented in Cameroon before being prepared for transport to Germany. In some cases, the value-added processing of the raw cocoa also takes place through certified suppliers in Germany.
A key component of Takamanda cocoa is the regional fruit used to enhance the raw cocoa. We prioritize fruits grown in Germany to create the perfect blend of exotic cocoa and regional sweetness.
In our small workshop in Freiburg, the products are handmade, carefully refined, and lovingly packaged.
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