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…
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…
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…
Monday, October 10 2017, was an important day in the history of Choba Choba. Doriza and Carlos, two Choba Choba cacao farmers and co-founders from Peru, have just arrived in Paris, leaving their country for the very first time! Before they continue their trip to Switzerland where they will meet their chocolate fans, they make…
The Chocolate Revolution strikes again: This October we will embark on a journey that will change the chocolate world once more! THE ADVENTURE STARTS WITH YOU Help us preserve the cacaos Nativos and enjoy world’s finest chocolates creations. Join us on wemakeit.com! WILD CACAOS FROM THE JUNGLE It all starts with the fact that the…
The 36 cacao farmers from Pucallpillo and Santa Rosa wanted to change their way of working and living. They wanted to finally have a voice in the chocolate industry. That’s why they founded their own chocolate brand – Choba Choba. Now, after a little more than one year of it’s existence, three farmers, Oshoquin, Doriza…
… because the time has come to change the industry – for cacao farmers AND chocolate lovers! It is time to bridge the gap between those who produce this magical key ingredient in chocolate and those who have the pleasure to enjoy all its precious aromas once it has been transformed. It is time for…
The Alto Huayababa Valley where the Choba Choba rebels grow our fine cacao on their small family farms lies right in the heart of the extraordinary region of the Upper Amazon river. Although this region is considered the cradle of cacao, it was not cultivated in this valley for a very long time. In the…
Pasiona is a cacao producer in Peru and a co-founder of Choba Choba. She has 2 hectares of land on which she cultivates her cacao in agroforestry. This year the harvest is meager, impacted in particular by an insect, carmenta sp, which ravages the plantations of the region. Since the beginning of the year, Passiona…
Do you sometimes wonder what makes the quality of our chocolate? Of course it all starts with the raw product, our precious cocoa from the Alto Huayabamba where it is cultivated with passion, love and in harmony with nature by the Choba Choba cacao rebels. A lot of know-how is involved along the way, be…