Nahù, in collaboration with Maureen and Stephan, is financing and developing a new fermentation center. Maureen brings her expertise in community organization, while Stephan is a pioneer of agroforestry in Uganda. The project is supported technically by César Magana and Iza Delgado.
Karugutu Fermentation Centre
Uganda - Karugutu Fermentation Centre - Cocoa
ForasteroFermented fine cacao
Busunga Women's Group
O
Ouganda - Rwenzori
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A Nahù Fermentation Center by Stephan Katongole and Maureen Kaliisa
For this cacao, the fresh beans were supplied by the Busunga women’s group — a women-led savings and credit collective located in the Bundibugyo district, a region that produces 80% of Uganda’s cacao. The women of Busunga carefully harvest the ripe pods, open them with precision, and skillfully extract the fresh beans.
These beans are then transported to the Karugutu fermentation center, where they undergo a 7-day controlled fermentation. After fermentation, the beans are sun-dried on raised beds until they reach the ideal moisture level, then hand-sorted with great care to ensure the highest quality.
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Origin
Ouganda region
Rwenzori District
Busunga - Karugutu Fermentation Center
Farm
- Busunga Women's Group
Producer
Packaging
30kg - Jute bags
Altitude
1100 Variety
Forastero
Process
Fermented fine cacao
Fermentation time
7 days Drying
10 days on drying beds
Harvest period
September - January Type of harvest
Manual
Meet Busunga Women's Group
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