Description
This chocolate is made from a microlot of cacao beans grown in Kisinga, on the southern slopes of Uganda’s towering Rwenzori Mountains, known as the ‘Mountains of the Moon’. The beans are fermented for 5.5 – 6.5 days in eucalyptus wood boxes, and sun-dried on raised racks for 6-7 days. They have a wonderfully fruity aroma with notes of tangerine, morello cherry, and wildflower honey.
From the Mountains of the Moon
Kisinga sits on the southern slopes of the Rwenzori Mountains in western Uganda. This bar is made from a single microlot, carefully fermented and sun-dried at origin, then roasted and stone ground at our Granville Island workshop with just organic unrefined cane sugar and organic cacao butter. The result is one of our fruitiest dark chocolates — bright and juicy rather than bitter.
The same Kisinga beans are the base of our barrel-aged Wallflower Gin bar.
Award-winning Ugandan chocolate
- 2025 Americas — Silver (88.8)
- 2025 World Final — Bronze (87.8)
See every result on our awards page.
Frequently asked questions
What does Ugandan chocolate taste like?
This one is all fruit: tangerine, morello cherry and wildflower honey. If you think dark chocolate has to be bitter, start here.
Is it vegan and gluten-free?
Yes. Organic cacao beans, organic unrefined cane sugar and organic cacao butter — no dairy, and made with gluten-free ingredients.
Want to compare origins?
Try it next to our 70% Costa Esmeraldas from Ecuador or 75% Tupi from the Philippines.
