Chocolate has a long history in Africa, but we'll keep this short and semisweet.
From coast to cacao’st, farmers around Africa are growing cacao. Once the tree trunks are choco full of pods, it’s time to harvest.
These pods are harvested by hand…
to make sure the unripe pods aren't mousse'takenly harvested and only the ripest are picked.
The pods are opened, exposing white fruit and beans which are then left to ferment for no morsel than a week.
The fermented beans are finally sun-dried and shipped worldwide to feed chocolate nib'blers across the globe.
Meet Jean, Raphael, and Cylvain—farmers in Cameroon whose fields of cacao have bean passed down from generation to generation.
These farmers will receive microloans to buy equipment for their cacao fields thanks to the fabric finds of two chip’per travelers who explored Cameroon themselves...
And here are a few other fabrics found by travelers who em'bar'ked on journeys to Africa to fund their own microloans too...
Here’s to exploring Africa coast to cacao’st and to feeling good—because after all, it’s Friday!
-Jack & Alley, Co-Founders