Land Ivory Coast
The cocoa selected by Domori in the Ivory Coast comes from an area between the villages of Toumodi, Oulaidon, Taabo and Lilebe near the coast.
Most of the plantations in this area are on the small side, and grow the Forastino (or French) cacao variety created in the early 20th century as a hybrid of the Brazilian Amelonado and the Guaiana from French Guaiana. Some plantations even conserve traces of pure Guaiana varieties.
The cacao is certified organic by the Scay Cooperative, chaired by Estelle Konan, who has been working in organic trade for several years, and was trained in French NGOs that have been operating in the Ivory Coast for a long time. Besides taking care of the certifications, she manages the family plantation together with her uncles.
BIO certified plantations require hand harvesting, natural fertilization with organic plantation residues and parasite prevention with natural oils (mainly Neem). The cooperative checks that these conditions are met by all the farmers who contribute their cacao harvest, supporting them with specific training courses. The fermentation is done using the slide method, and the drying process is carried out on raised grates. Thanks to long-term supply agreements and an agreed quality award, the cooperative can invest in setting up a fermentation center in wooden boxes.
The Amazon rainforest has always been considered as one of the main basins for cacao biodiversity. Unfortunately, increasing urbanization and pressure from industrial giants are causing the destruction of thousands of years of biological and cultural heritage.
The cacao selected by Domori is the result of a direct supply chain, coming from 17 family-run farms located along the river Xingu, who bring their harvest to the Central Organic Cooperative.
The Central Organic Cooperative only accepts cacao cultivated without pesticides thanks to the particular composition of the soil of this area, called terra roxa, rich in nutrients and minerals.
The farmers in the Central Organic Cooperative are supported by the Goût de la Forêt program, set up in 2015 with the aim of preserving biodiversity and improving the quality of the cacao varieties in the Amazon region of Brazil.
Goût de la Forêt organizes courses to raise awareness among producers of aromatic cocoa varieties and to control post-harvest practices in order to standardize and improve quality.
Some farmers also experiment with innovative techniques, such as fermentation in cylindrical, wide crates, to improve the aromatic profile of cocoa thanks to a more controlled temperature and fermentation.
The selection made for Domori derives from ancient native varietals, not classifiable according to the traditional canons. Most plantations have cacao trees over 35 years of age.