Located in Man in north-eastern Côte d’Ivoire, the Yeyasso cooperative has been supported for several years by Enabel’s Trade for Development Centre.
Yeyasso has been involved for some time in a cocoa project described as “Fine Flavour”, combining organic certification, centralised fermentation and rigorous traceability.
We were able to obtain more information about this project during an interview with Yesson Moussa YEO and Daba Karim OUATTARA, respectively director and development manager of Yeyasso. They give us a behind-the-scenes look at this bold venture, which was recently awarded a score of 7.7/10 for excellence by Cacao of Excellence.
What was the main reason behind Yeyasso’s decision to launch a “fine flavour” cocoa project?
Yesson Moussa YEO (YMY). The Yeyasso cooperative has always had a vision of improving producers’ incomes. During various missions and training courses, we noticed that higher quality cocoa was worth more on the market. We therefore decided to launch a “fine flavour” cocoa pilot project in order to introduce new expertise to producers and enable them to access more lucrative niche markets.
We presented this project in our 44 communities and one village volunteered to start the experiment.
Is this project linked to your organic production?
YMY. Yes, “fine flavour” cocoa is directly linked to our organic production. Producing organic cocoa without working on fermentation and quality does not allow us to achieve real added value. It was therefore essential to combine organic certification with quality improvement, particularly through controlled fermentation.
How does working on quality lead to better compensation for producers?
YMY. There are niche markets that specifically seek high-quality cocoa. These markets are willing to pay more for a well-fermented and traceable product. However, this requires significant technical support, fermentation infrastructure and rigorous monitoring. Without these resources, it is difficult for cooperatives to access these markets.
Is there a national programme for “fine flavour” cocoa in Côte d’Ivoire?
YMY. There may be initiatives at the level of the Café-Cacao Council, but we are not directly involved in any specific national programme. At our level, we have developed our own pilot project.
How did you organise yourselves in practical terms to manage this “fine flavour” cocoa sector?
YMY. We set up a dedicated team led by an agronomist. It consists of five people for technical monitoring and one person in charge of storage.
We centralised fermentation in a single village to ensure traceability. The beans are fermented, dried and stored at the same site, which allows us to track each batch from the producer to the end customer.
How does traceability work?
YMY. Each batch is identified upon arrival at the fermentation centre with the producer’s name, date and volume. This information is kept throughout fermentation, drying and storage.
In the event of a quality issue, we can quickly identify the origin of the batch concerned.
What types of cocoa varieties do you use, and how are the beans selected and processed?
Daba Karim OUATTARA (DKO). We work with the three main genetic profiles: Criollo, Forastero and Trinitario. These profiles can be found on the same plot of land. Fermentation brings out the flavours from this natural blend. Only healthy, ripe pods are selected. Damaged or mouldy beans are systematically discarded. Quality is controlled from the plot, not just at the time of fermentation.
Fermentation is centralised to ensure a uniform protocol. If each producer fermented at home, it would be difficult to control practices. Centralisation allows for strict quality control.
Can you describe your fermentation protocol?
DKO. Each batch is recorded with its data. Temperature, sugar content and acidity are measured daily. Stirring is carried out every two days.
Fermentation lasts about seven days, with temperatures reaching 45 to 50°C. The beans are then cooled and dried.
We use two protocols:
- The classic protocol is based on regular stirring every two days.
After recording the batches (origin, date, volume), the beans are placed in fermentation bins. Every day, the teams measure the temperature, sugar content and acidity in order to monitor the activity of the micro-organisms.
Fermentation lasts around seven days, with temperatures reaching 45 to 50°C. Stirring oxygenates the beans, homogenises fermentation and promotes the gradual development of aromas. Once fermentation has peaked and the temperature has dropped, the beans are cooled before being transferred to the drying tables. - The specific protocol, intended mainly for dark chocolate, intensifies the process.
From the third day onwards, stirring is carried out consecutively for three days (from the 3rd to the 5th day), without interruption. This more frequent handling increases oxygenation, accentuates acidity and allows more pronounced aromatic profiles to develop.
This protocol was introduced by the technical expert who worked with the cooperative and is used according to the expectations of partner chocolatiers.
In both cases, fermentation is centralised in order to guarantee consistent quality, complete traceability and strict control of technical parameters.
What results have you achieved with your partner chocolatiers?
YMY. Tests carried out with Zoto and Galler produced very high-quality chocolates. The chocolatiers found that the taste was similar to that of Latin American cocoa, particularly from Ecuador.
This has strengthened our motivation to develop a local chocolate industry.
How would you describe the taste of Yeyasso cocoa?
DKO. It is a fine chocolate that melts easily in the mouth, with natural fruity aromas. It does not require the addition of vanilla or artificial flavours.
Our chocolates are produced with only three ingredients: beans, cocoa butter and sugar (and sometimes milk for milk chocolate).
Why is this project important for the future of the cooperative and producers?
YMY. This project improves the cooperative’s visibility and credibility. It attracts new partners and motivates producers to continue their efforts.
However, it remains costly and difficult to make a profit without regular buyers. We have not yet been able to officially sell organic cocoa due to a problem with glyphosate contamination.
But some buyers were willing to pay a quality premium on top of the organic premium. The aim is for these premiums to cover the costs of the project and encourage producers.
Would you like to expand this project on a larger scale?
YMY. Yes, but that depends on financial resources and the existence of a stable market. Without buyers, it is difficult to continue the project beyond the current campaign. We do not yet have a regular direct buyer. We are working with certain partners to try to place this cocoa on niche markets.
The main challenge is the administrative and logistical cost of exporting small volumes. The necessary investments are not profitable for quantities of 20 to 40 tonnes.
What message did you want to convey when you participated in Chocoa?
YMY. We wanted to show that it is possible to produce high-quality cocoa in Côte d’Ivoire, a fine-flavoured cocoa with rigour and traceability.
We invite partners and buyers to take an interest in quality Ivorian cocoa. With the right support, producers can meet the demands of the international market.
In the non-competitive test conducted by Cacao of Excellence, the Yeyasso sample scored 7.7/10, placing Yeyasso cocoa in the category of excellence. What could this change for the cooperative? How will you use these results to promote Yeyasso cocoa?
It could change a lot for the cooperative. On the one hand, producers will feel a sense of pride when they discover that their beans can compete with the best in the world. On the other hand, this score could pique the curiosity of certain niche buyers. We will use these results in our various communications and exchanges with potential partners, which could make us pioneers in marketing “fine flavour” cocoa at the regional and even national level. We also hope that these ratings will be taken into account by the industry regulator in Côte d’Ivoire, as some producer organisations and individual producers won prizes at the 2025 Cocoa of Excellence Awards in Amsterdam.
What were the results of Yeyasso’s participation in Chocoa 2026?
Yeyasso’s participation in Chocoa 2026 was a success. The cooperative was able to stand alongside other “fine flavour” producers, both nationally and internationally. We were delighted to learn that our cocoa could compete with other fine origins and to see some producers win awards at the Cacao of Excellence Awards. Finally, we believe we can further motivate our members to produce excellence.
Interview by Samuel Poos, project manager at Enabel’s Trade for Development Centre.
Photos: Yeyasso
