Cacao cultivation in Sri Lanka
The Matale region is located inland in Sri Lanka and is characterized by very fertile soil and heavy rainfall. Here the rare Ceylon cocoa grows optimally embedded in the environment, between spices. After harvesting, the cocoa beans are fermented for six days and then air-dried in the sun.
Here the rare cocoa beans are sorted by hand ©Svenska Kakaobolaget
The cooperative Coop-id emerged from a microcredit initiative in 2009 and today works with over 200 cocoa farmers. Sustainability in dealing with people, the environment and resources are a central concern of the cooperative. For example, an energy-saving processing station was set up in which the resulting biomass is fed back into the natural cycle. Part of Coop-id's profit goes to a regional sustainability fund.
The farmers of the Coop-id cooperative in Sri Lanka grow particularly rare varieties ©Svenska Kakaobolaget
The taste of the Coop-id cocoa beans is reminiscent of black tea, spices and red berries. The acidity of the cocoa beans is very balanced. The chocolate that contains the great beans from Matale can be discovered here. Want to learn more about bean-to-bar chocolate? Here we have put together the most important information and 3 practical tips for you.
By the way, more information about cocoa cultivation in Sri Lanka is available directly from Kakaobolaget .