A Journey Back to Our Roots
On my recent trip back to Cameroon, I felt as though I was coming home. Ten years ago, we founded Moka Origins here as a farming school and tree-planting development project, driven by our mission to support local farmers and promote sustainable agriculture. Returning now, I was filled with gratitude to reconnect with our dedicated local team, who have worked tirelessly on grassroots community development over the years. Seeing their progress firsthand was a euphoric reminder of the passion that drives Moka Origins every day.
Cameroon’s Role in the Cocoa World
Cameroon holds a significant position in global cocoa production, yet it’s often overshadowed by a reputation for lower-quality beans. This stems from big cocoa buyers prioritizing cheaper, mass-produced chocolate with minimal cocoa content. Our mission has always been to increase income for farmers by driving quality higher for consumers. In Cameroon we seek to showcase the countries potential for exceptional cacao, and on this visit, I witnessed the progress we’re making.
Moka Origins Cameroon
At the heart of our Cameroon operations is Edwin, who has been leading our farming workshops, equipping local farmers with tools and knowledge to improve crop quality, reduce costs, and access broader markets. Edwin also spearheads our tree-planting initiative, designed to support farmers expanding their cocoa and coffee farms. With over 600,000 trees planted since we began, we’re setting our sights on a remarkable milestone: planting 1,000,000 trees. The benefits of these trees will resonate for generations, enhancing the land and the livelihoods of those who care for it. Planning our next phase of our tree planting initiative with Edwin was motivational.
Visiting Sylvain’s Farm – A Friendship and Partnership
In addition to working with Edwin on our community development projects, we also made time to visit the farm of our cocoa supplier, Sylvain Tiako, a Cameroon native and a remarkable talent. Sylvain is not only an exceptional cocoa farmer but also a brilliant photographer and IT professional. A few years ago, he and his lovely family visited Moka Origins in the USA, sparking an immediate friendship. Since then, we’ve worked closely, with Sylvain supplying some of the finest cocoa beans we’ve tasted from Cameroon.
The Journey to Sylvain’s Farm
Departing from Yaoundé at sunrise, our journey began with the vibrant energy of Cameroon’s bustling capital city fading into the backdrop as we headed towards the lush central forest. Along the way, we made a stop at one of Cameroon’s famous roadside “soya” spots, where locals gather for a taste of perfectly spiced, char-grilled meat. While I didn’t partake as a vegetarian, I love moments like these – they offer a chance to immerse in the local food culture.
By midday, we were deep in the verdant jungle, where the dense forest surrounds you in layers of green. As we transitioned from paved roads to dirt paths, the bumps became more frequent, and a few potholes seemed large enough to swallow the car if we weren’t careful. Finally, we arrived at Sylvain’s farm, tucked into one of the most breathtaking forests I’ve encountered in Cameroon. The air was thick with the sweet, floral scent of ylang-ylang, a star-shaped flower from the cananga tree. This fragrance holds a special place for my family and me; it’s a scent we’ve come across often as we travel the world, and it instantly brought a sense of familiarity and peace.
A Closer Look at Sylvain’s Cocoa Farm
Upon arriving, I immediately noticed Sylvain’s modest yet highly efficient fermentation setup. His fermentation boxes are arranged in a cascading style, allowing for labor-efficient processing: beans are placed in the top box and, every two to three days, are dropped into the lower box, freeing up the top for fresh beans. 
The farm itself reflects Sylvain’s care and dedication. The cocoa trees are pruned and well-spaced, with the underbrush neatly trimmed to support healthy growth. Sylvain and his team have adopted a mindful approach to intercropping, leaving old-growth shade trees standing to create an ideal microclimate for the cocoa. Cocoa is sensitive; too much sun can dry it out, while too little exposes it to diseases and pests. The balance Sylvain has created here is remarkable, supporting both the crop and the surrounding ecosystem.
Celebrating Cameroon’s Quality with the Farmers
Within minutes of our arrival, we gathered with Sylvain and his team to break open a bar of our Cameroon 72% chocolate – made from the very beans grown on this land. There’s something profoundly special about sharing a piece of chocolate with the farmers who nurtured those beans from tree to bar. As we savored the deep, fudgy notes with hints of fig and fresh bread, I could see the pride in their eyes. 
Putting Cameroon on the Map for Fine-Flavored Chocolate
This trip has reinforced our mission at Moka Origins: to make cacao and coffee a sustainable source of income for farmers worldwide. By focusing on quality to drive value, we celebrate the artistry of cocoa farming in Cameroon and highlight the country’s potential to produce world-class, fine-flavored chocolate and coffee. With Sylvain’s cocoa and Edwin’s efforts through Moka Farms, we’re excited to put Cameroon on the map for fine-flavor!
Through Moka Origins, we’re sharing a piece of this remarkable journey with you. From Edwin’s workshops to Sylvain’s cocoa, we’re inspired by the progress and passion of our partners, and we can’t wait for you to taste the results.