Origins / CECAB (São Tomé)st-cecab
CECAB (São Tomé)
São Tomé and Príncipe · São Tomé Island (Lobata and other districts)
reviewed
Amelonado admixture
A large organic and Fairtrade cooperative on São Tomé Island grouping around 3,000 smallholders across some 40 associations; it opened its own chocolate factory at Guadalupe in 2022.
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Country São Tomé and Príncipe Region São Tomé Island (Lobata and other districts) Growing region Africa Coordinates 0.36°, 6.65° (approx.) Elevation 100-600 m Producer cooperative · CECAB (Cooperativa de Exportação de Cacau Biológico) Genetic groups Amelonado, admixture Traditional class Forastero Also known as Organic Cocoa Production and Export Cooperative Bean notes Amelonado-derived material from old roça stock and replantings, gathered from member smallholders across many associations. Harvest season main Jan-Mar; secondary crop Jun-Sep Fermentation Centrally organised cooperative fermentation, typically 5-7 days. Drying Sun-dried. Flavour earthy cocoa · warm spice · mild fruit · low acidity Certifications organic, fairtrade Updated 2026-05-22
Sources Wikipedia — 'Organic Cocoa Production and Export Cooperative' (CECAB) Kaoka — São Tomé cacao supply-chain documentation IFAD — 'Cacao: How just one crop has boosted an entire country's exports'
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