hand brew cacao . TOGO . kekeli

The cacao grows in the surrounding area of mount Agou, renowned for its tropical forests and waterfalls. The thick humus layer formed by acacia, teak and many other trees in the forest gives a specific flavour to the cacao, adding to the exclusive ‘terroir’ of Kekeli cacao.

Regular price
€17,95
Sale price
€17,95
Regular price
Tax included. Shipping calculated at checkout.
what we value.

our filter cacao is a low caffeine
coffee alternative that doesn’t try
to mimic its taste, but recreates
the specialty coffee experience
that revolutionized with a clear
focus on origin, high quality
and mindful brewing

Description

Kekeli is sourced in Togo, one of the smallest African countries, wedged between Benin and Ghana. The cacao grows in the surrounding area of mount Agou, renowned for its tropical forests and waterfalls. The thick humus layer formed by acacia, teak and many other trees in the forest gives a specific flavour to the cacao, adding to the exclusive ‘terroir’ of Kekeli cacao.

It delivers a very distinct, round flavour profile with dominant dark chocolate mousse combined with a burnt honey sweet complexity. 

region  
Plateaux region, Togo
terroir  
tropical forest mount Agou
altitude  
900 masl
producer  
kekeli cooperative, central fermentation
women-led by Abra Benczedi (65% female farmers)
genetics    
amelonado forastero hybrids
farming practice  
intercropped with mango, banana etc. 

180g of light roasted, ground cacao beans, offering 12 brews.


Brewing our filter cacao

  • roast profile. slow light filter roast
  • grind size. pre-ground to a medium to medium-coarse grind size
  • brew style. v60 or flat bottom pour over . french press . moka pot . aeropress . cold & batch brew 
  • brew guides. filter cacao brews like coffee, but not quite the same. check our brew guides to explore the best experiences . 

Nutritional benefits

caffeine. our filter cacao contains about 1/8 to 1/10 of the levels of caffeine compared to the same volume of filter coffee . as a result it can be enjoyed round the clock without caffeine-jitters.

theobromine. a cup of 150ml filter cacao contains 50mg of theobromine . a gentler, more steady and long lasting source of energy.

polyphenols. the same cup of 150ml contains 90mg of polyphenols, known for their contribution to maintain the elasticity of blood vessels & optimum blood flow . a daily dosis of 200mg is considered having immediate positive health effects .
so you only need 2.22 cups of filter cacao to hit that mark.

no waste. after brewing you can reuse the cacao grounds for baking, scooping into your (plant-based) yoghurt or granola, etc . it just keeps giving. 

calorie-free. the high cacao butter content of our light roasted ground cacao (55-58%) delivers a unique, complex taste & aroma to our brew . but by using a paper filter, our brew is considered completely fat- & sugar free with only 1.7 kcal/100ml. 

Description

Kekeli is sourced in Togo, one of the smallest African countries, wedged between Benin and Ghana. The cacao grows in the surrounding area of mount Agou, renowned for its tropical forests and waterfalls. The thick humus layer formed by acacia, teak and many other trees in the forest gives a specific flavour to the cacao, adding to the exclusive ‘terroir’ of Kekeli cacao.

It delivers a very distinct, round flavour profile with dominant dark chocolate mousse combined with a burnt honey sweet complexity. 

region  
Plateaux region, Togo
terroir  
tropical forest mount Agou
altitude  
900 masl
producer  
kekeli cooperative, central fermentation
women-led by Abra Benczedi (65% female farmers)
genetics    
amelonado forastero hybrids
farming practice  
intercropped with mango, banana etc. 

180g of light roasted, ground cacao beans, offering 12 brews.


Brewing our filter cacao

  • roast profile. slow light filter roast
  • grind size. pre-ground to a medium to medium-coarse grind size
  • brew style. v60 or flat bottom pour over . french press . moka pot . aeropress . cold & batch brew 
  • brew guides. filter cacao brews like coffee, but not quite the same. check our brew guides to explore the best experiences . 

Nutritional benefits

caffeine. our filter cacao contains about 1/8 to 1/10 of the levels of caffeine compared to the same volume of filter coffee . as a result it can be enjoyed round the clock without caffeine-jitters.

theobromine. a cup of 150ml filter cacao contains 50mg of theobromine . a gentler, more steady and long lasting source of energy.

polyphenols. the same cup of 150ml contains 90mg of polyphenols, known for their contribution to maintain the elasticity of blood vessels & optimum blood flow . a daily dosis of 200mg is considered having immediate positive health effects .
so you only need 2.22 cups of filter cacao to hit that mark.

no waste. after brewing you can reuse the cacao grounds for baking, scooping into your (plant-based) yoghurt or granola, etc . it just keeps giving. 

calorie-free. the high cacao butter content of our light roasted ground cacao (55-58%) delivers a unique, complex taste & aroma to our brew . but by using a paper filter, our brew is considered completely fat- & sugar free with only 1.7 kcal/100ml. 

about kekeli fine cacao

The slopes of Mount Agou are home to smallholder cacao farmers.

With an area of only 57,000 km2 wedged between Ghana and Benin, Togo is one of the smallest countries in Africa. It is a 500 km strip of land stretched along its main river Mono. Though small in size, Togo has several distinct climatic zones, from lagoons and palmfringed beaches along the Atlantic coastline in the south and forested hills in the centre to savannah plains in the north. Kekeli cacao grows in the vicinity of mount Agou in the south of Plateaux region. With 986 meters it is Togo’s highest mountain. This centrally fermented cacao is a unique find in Togo. The smallholder farmers intercrop cacao with mango, banana, coffee and other crops under the canopy of the natural forest. Agroforestry systems like this protect the natural forests and preserve biodiversity. The farmers do not use pesticides or chemical fertilizers. The thick humus layer formed by acacia, teak and many other trees in the forest gives a specific flavour to the cacao, adding to the exclusive ‘terroir’ of Kekeli cacao. Photo credits Silva cacao.