Our Ghanaian origin
Rooted in Ghana.
Our cocoa begins in Ghana, where it grows in warm tropical conditions before being processed into pure cocoa ingredients.
Why Ghana
A country defined by cocoa.
Ghana is internationally recognised for cocoa cultivation and processing. Its climate and growing conditions have supported cocoa agriculture for generations.
LA COCO sources its cocoa ingredients from a Ghanaian manufacturer. Ghana is the physical and commercial origin of the range you find on this site.
From plant to ingredient
A quiet, ordered journey.
- 01
Cocoa flower
Small pale blooms open directly on the cacao trunk — the beginning of every pod.
- 02
Cocoa pod
Pods ripen slowly on the tree, shifting from green to warm gold and red.
- 03
Beans and pulp
Each pod holds cocoa beans wrapped in white, fragrant pulp.
- 04
Fermentation
Beans rest in fermentation to develop their chocolate character.
- 05
Drying
Fermented beans are dried until stable for storage and transport.
- 06
Processing
Cleaned, roasted and ground into cocoa mass, which can then be pressed into butter and cake.
- 07
Finished cocoa ingredient
Milled, packed and prepared for shipping as powder, butter, liquor or cake.
Ghana to Israel
From factory to your kitchen.
Cocoa is produced in Ghana, prepared for export, and imported into Israel.
It is stored and distributed locally, then offered to consumers and to professional buyers such as chocolatiers, bakeries and food manufacturers.
Origin principles
How we choose to work with cocoa.
Product integrity — the cocoa is presented in the same form it left the factory.
Clear origin — we tell you where the cocoa comes from, without embellishment.
Accurate documentation — technical specifications will be published as they are finalised.
Consistent specification — the same product on the shelf as in the factory brief.
Respect for the raw material — cocoa deserves clean, calm presentation.
Ghana
The landscape our cocoa comes from
Cocoa is a shade crop. It grows within layered tropical understorey, in warm, humid regions close to the equator. Ghana is one of the world's most respected origins.
The tree
Cocoa grows on the trunk, not the branches
Theobroma cacao is cauliflorous — its flowers and pods emerge directly from the woody trunk and main limbs. A mature tree yields only a handful of usable pods each season.
The pod
Each pod carries thirty to forty beans
Ripe pods are cut by hand and split open on-site. Inside sits a small cluster of beans surrounded by pale, sweet pulp — the beginning of every cocoa ingredient.
Inside the pod
Beans and pulp, before anything else happens
At this moment the beans are pale, bitter, and inedible in the sense we know cocoa. Fermentation and drying transform them over the following days.
Continue exploring