Nigeria Osun Iwo Ceremonial Cocoa
Ceremonial cocoa (full-fat cocoa paste, cocoa pulp) of the Forastero/Amelonado variety, comes from Nigeria's Osun region from the Iwo area. This unique cocoa is characterized by an intense and deep chocolate flavor, with light nutty notes on the finish. The cocoa has low acidity and a pleasant bitterness.
In Iwo, cacao grows in natural agroforestry systems alongside cassava, corn, plantains and yams. These multi-species crops protect the soil, preserve biodiversity and allow the cacao beans to mature slowly under the warm shade of the forest.
Product Details
| Brand | |
|---|---|
| Weight | Brak danych |
| Species | Amelonado, Forastero |
| Taste | Bitter |
| For children | Yes |
| Composition | 100% cocoa paste |
| Allergens | The product does not contain allergens. |
Nutritional data
Per 100 g| Nutritional value | 2547 kJ / 596 kcal |
|---|---|
| Fat | 52 g (including saturated fats 32.7 g) |
| Protein | 11.9 g |
| Fiber | 19 g |
| Carbohydrates | 10.4 g (including sugar 2 g) |
| Salt | 1.6 g |
Products from category Ceremonial cocoa, Cocoa
View products
Cocoa from Osun Iwo in Nigeria
In Iwo, cacao grows in natural agroforestry systems alongside cassava, corn, plantains and yam. These multi-species crops protect the soil, preserve biodiversity and allow the cacao beans to mature slowly under the warm shade of the forest.The region is characterized by fertile forest-savanna transition soil, stable rainfall and a centuries-old agricultural tradition. Cocoa is produced by thousands of small farming families who cultivate it using traditional, manual methods. The beans are carefully fermented, sun-dried and come from mixed farms - giving them the stable, strong flavor profile that chocolate makers around the world rely on.
Flavor profile: intense, pronounced chocolateiness, medium acidity, clean, classic West African character.
Genetics: West African Amelonado / Forastero
.
Fermentation: 5-6 days in wooden crates or mounds
.
Drying: 6-8 days in the sun, on raised mats or dryer floors
Drying.
Roasting: medium, 120-125 °C
Farms in Iwo are almost exclusively small farmers (usually <2 hectares). They grow a variety of crops - cassava, corn, yam, vegetables - alongside cacao, which is a survival and resilience strategy. Cocoa grows in semi-shade, which gives: better soil structure, less erosion, better water retention, higher biodiversity (bananas, plantains, fruit trees, usable wood species)
This is traditional, low-input farming passed down from generation to generation. The sun-dried beans have a stable moisture content, ideal for export. By choosing cocoa from Iwo, you are supporting sustainable rural livelihoods in a region where agriculture is the backbone of the economy. Each batch exported helps stabilize farmers' incomes and maintain Nigeria's long cocoa tradition.