Fanteakwa Districts (North and South) are nestled in Ghana’s Eastern Region, favored with lush forests, steady rains, and rich loamy soils. The proximity to the Atewa Range blesses the cocoa trees with steady humidity and deep-rooted nutrients — a perfect natural greenhouse for premium cocoa.

Cocoa farming here is a way of life, carried through four generations of smallholder farmers. Each bean is hand-picked, sun-dried, and fermented using traditional methods like banana leaves and wooden fermentation boxes, ensuring authentic flavor.

Fanteakwa cocoa is mildly acidic, with fruity red berry undertones, a nutty earthiness, and a buttery finish.
Perfect for artisanal chocolate lovers seeking complexity without overwhelming bitterness.

Farmers embrace organic and shade-grown techniques, respecting the land as a living heritage. Initiatives in natural pest control and pruning help maintain soil health and ensure long-term quality — with some farms already certified for fair trade and traceability.

• Traceability: Easy farm-to-bar storytelling.

• Flavor consistency: Small farm sizes allow hands-on care.

• Innovation opportunities: Flexible fermentation styles welcomed for custom profiles.

• Cocoa pods mature into deep reddish-gold hues.

• Interplanting with avocado, citrus, and plantain subtly enriches the cocoa’s terroir.

• Elders share stories about blessed cocoa trees, weaving magic into each harvest.