Our Cocoa

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Togo remains one of West Africa’s most promising yet under-recognised cocoa origins — and we are helping to change that.
Our beans are cultivated in fertile highland corridors where volcanic soils, cooler temperatures, and layered shade systems combine to create a distinctive, well-balanced flavour profile.

We work across key cocoa-growing regions including:

• Kpalimé
• Badou
• Agou
• The surrounding Plateau Highlands

These origins share optimal altitude, microclimate, and biodiversity that favour slow, even fermentation and clean drying. The result is cocoa with low acidity, smooth chocolate notes, and strong consistency between lots — ideal for fine-flavour and couverture production.

Our beans are primarily Forastero-Amelonado types, with pockets of Trinitario hybridisation, giving them natural balance and versatility for blending or single-origin use.

At Togo Cocoa, our objective is to make this unique origin visible to global buyers by providing disciplined post-harvest management, transparent documentation, and direct access to reliable supply.
Each lot is produced, collected, and exported under controlled conditions that preserve the true character of Togo’s cocoa — traceable, flavour-driven, and commercially dependable.