Organic Cocoa Powder 20-22% (7-7.6pH) (Certified Fairtrade)

Our organic fairtrade cocoa powder 20-22% (7-7.6pH) is what is referred to as highly dutched cocoa powder or alkalized cocoa powder. This is what you would use for baking and drinks. With a beautiful colour, this organic fair trade cocoa powder offers an intense cocoa taste to your creations: Biscuits, cookies, yoghourt, dessert creams, ice cream, sponge cake (genoise), etc.

Made by our partner Kaoka in France this cocoa powder is a perfect blend from Nacional, Amelonado, and Trinitario cocoa beans from Ecuador, São Tomé, Peru and Dominican Republic.

20-22% refers to the fat content in the powder. Sometimes spelled simply 20/22 cocoa powder is referred to as "High Fat" which is less common. The other more common cocoa powder is 10/12 referred to as "Low Fat".

What is cocoa powder?

• When cocoa pods are harvested from the trees, cocoa beans are removed from the pods, fermented, and dried. Then dried beans are roasted to develop the flavor and aroma of the cocoa. Roasted beans (cocoa nibs) are milled to create cocoa liquor, which is either conched to make chocolate products or pressed. Cocoa powder is the dry cocoa solids left after by pressing cocoa liquor to remove much of the cocoa butter.
• In simple terms it is the byproduct of cocoa paste which is the base for chocolate.

What does Fairtrade certification mean?

• Fairtrade products are far more than just fair prices, they create sustainable impact in three interconnected areas: economic, social, and environmental. These are known as the three pillars of sustainability:
• Economic: Fairtrade sets economic Standards for farmers and workers to benefit from income security and financial independence. These include the Fairtrade Minimum Price for most commodities, which aims to provide producers with a safety net against falling prices, along with the Fairtrade Premium that provides producers with additional money to invest as they choose. Fairtrade also emphasizes long-term partnerships that help yield sustainable and decent livelihoods.
• Environmental: Environmental criteria emphasize ecologically and agriculturally sound practices, including responsible water and waste management, preserving biodiversity and soil fertility, minimal use of pesticides, and the prohibition of the use of GMOs. Organic production is promoted and rewarded by higher Fairtrade Minimum Prices for organically grown products.
• Social: Social criteria for small-scale producers include requirements on democratic self-organization, participatory decision-making, transparency, and non-discrimination. For hired labour, our Standards require non-discriminatory employment practices, fair pay, freedom of association, and safeguards for worker health and safety. Forced labour and child labour are prohibited under the Fairtrade Standards.

Who is Kaoka?

• Kaoka is our partner for most of our fairtrade chocolate products. Their expertise in high quality organic and sustainable products is highly appreciated.
• Just as it takes a good grape variety and good vinification methods to produce good wine, the quality of chocolate also depends on a good variety and good fermentation.
• Founded in 1993 by André Deberdt, his project was revolutionary for its time. His vision? To offer a chocolate that respects nature and people, based on strong and lasting partnerships with producers, thanks to a continuous presence on the plantations. Today, his children Guy and Maria Deberdt run the family business and continue to cultivate its values.
• Koaka now has partnerships with fairtrade certified producers in Ecuador, Peru, Dominican Republic & São Tomé and Príncipe (Saint Thomas).
• The quality of a Koake chocolate begins with the selection of cocoa homelands. This is why Kaoka have created 4 integrated programs, in four countries with specific varieties and aromatic profiles:
• Ecuador (Local variety: Nacional cocoa):
• A part of the country’s heritage, Nacional cocoa only grows in Ecuador. Recognized as a grand cru cocoa, its floral and fruity flavours are characteristic and lend chocolate an intense aromatic richness.
• Peru (Local variety: Trinitario cocoa):
• A very smooth-tasting cocoa with fruity notes and a malty flavour.
• Dominican Republic (Local variety: Hispaniola cocoa "Trinitario"):
• Typical of the Caribbean, its scent is fruity with deliciously tangy notes.
• São Tomé and Príncipe (Local variety: Amelonado cocoa "Forastero"):
• Fruity and woody accents, very characteristic of this cocoa from the middle of the world.