Terroirs

Origins & terroirs

Discover the regions our cocoa and coffee come from: climate, altitude, varieties and cooperatives.

South-West

Humid equatorial climate, high rainfall, favourable to cocoa.

0–500 m

Profile : rounded, bold cocoa suited to export-grade beans

Transitional climate, marked dry season, plateau cocoa.

500–800 m

Profile : plateau cocoa, consistent profile, structured volumes

Cool highlands, ideal for high-altitude Arabica.

1 200–1 800 m

Profile : aromatic coffee, fine acidity, premium lots

Warm, humid coastal climate, favourable to Robusta.

0–800 m

Profile : full-bodied Robusta, good body, suited to blends