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Cocoa cultivation in Uganda was introduced during the British colonial era and has since grown to become a crucial source of income for numerous smallholder farmers. The main growing region is the Semuliki Valley. The cocoa, of the Forastero and Trinitario varieties, undergoes a delicate roasting and 48-hour conching to enhance its personality and elegance. It stands out for its intriguing combination of flavors that include notes of tropical fruits and nuts. It has a slight astringency and is deliciously sweet on the palate.