हिमालकाकाओ

HimalCacao

Cacao in Nepal,
from cultivation and
fermentation to education
and chocolate.

What Himal Cacao is

Himal Cacao is being developed around a long view of cacao in Nepal: how it is grown, fermented and made into chocolate.

Our long-term direction

Areas of work

  1. 01

    Cultivation

    Cacao cultivation, agroforestry and long-term relationships with growers.

    Cacao growing within a diverse Nepali agroforestry landscape
  2. 02

    Post-harvest

    Fermentation, drying and careful handling that shape cacao quality.

    Cacao fermentation and drying during post-harvest processing
  3. 03

    Chocolate

    Chocolate and other cacao products, with room for new recipes and Nepali brands.

    Cacao beans, nibs and tools used in small-scale chocolate making
  4. 04

    Knowledge

    Research, experimentation and training to deepen and share knowledge.

    People examining cacao samples and recording observations
  5. 05

    Relationships

    Connections among growers, makers and partners, with a view to future markets.

    Growers and makers examining cacao together

Our chocolate brand

LOHORO

LOHORO is the chocolate brand of Himal Cacao.

Discover LOHORO

Contact

Himal Cacao