! Shape Created with Sketch. ?
Preferences
Social

The Blog

The quest for gold in the Alto Huayabamba


This year I spent six months in the Alto Huayabamba. My mission was to precisely study the various cocoa trees growing on the fincas (plots) of Choba Choba cocoa producers to create a detailed catalogue of the different cocoa varieties in the valley. Early on, we thought there were between forty and fifty different cocoa trees…

Origin Trips: Discover our cacaos in Peru


Would you like to dive into the lush Peruvian jungle? Live with the farmers that produce your favorite chocolate and learn everything you wanted to know about cacao? Then join our origin trips to the Alto Huayabamba Valley! Monika, a big fan of Choba Choba and supporter of our Revolution, traveled to the origins of…

Nativo Project: Revealing the Treasures of the Amazon


In October 2017 we took our Chocolate Revolution to the next level! Weary of the industry‘s dull chocolates that all taste alike because they are created with only a few cacao varieties among the hundreds that exist in the world… we decided to bring new colors into this monotony and reveal the treasures slumbering in the…

The heroes of the Nativo Project


These 1067 cacao enthusiasts and chocolate changemakers have laid the cornerstone of the Nativo Project in autumn 2017 by supporting our crowdfunding campaign. Thanks to them Choba Choba can now begin its work of preservation and investiagtion of Alto Huayabamba’s native and rare cacao varieties in order to make fine chocolates out of them in…

Choba Choba initiates academic research partnership


In view of the starting Nativo Project, Choba Choba recently visited the Universidad Agraria de la Selva (UNAS) in Lima, Peru. The two parties initiated a research partnership to conserve and re-produce the ‘nativos’, ancient and indigenous cocoa species that grow in the wild. They also decided to cooperate on other agronomy topics such as organic methods to fight the Plague…

Inauguration of new post-harvest Centre


On 13 October, our cocoa farmers organised a lively inauguration ceremony for the newly built post-harvest Centre in Pucalpillo, Peru. The Centre will host all fermentation and drying activities, two key steps in the creation of an excellent chocolate. Many of the different aromas we find in a fine chocolate bar are actually created as…

Interview with ProSpecieRara


Don’t worry, we didn’t go nuts, nor missed our biology class! We deliberately asked Béla Bartha, the director of the Swiss foundation ProSpecieRara, a few naive questions onbiodiversity. Here he explains again very clearly why it is indispensable for us humans… Biodiversity: Isn‘t it in the end all about the survival of the fittest? So…