What Salon du Chocolat Paris 2026 Tells Us About the Future of Cocoa

We joined Zoto’s stand to present the results of our recent work along with Zoi Papalexandratou from Zotocacao in Ghana. Having tested different fermentation techniques at our farms, we brought four distinct Three Mountains Cocoa profiles to Paris for a tasting experience that revealed just how much fermentation can shape a bean’s character.

Our classic Kome beans
with notes of cacao, peanut, and coconut.

Farm-based heap fermentation
following an improved protocol, with notes of biscuit, vanilla, plum, spice, and wood.

Farm-based box fermentation
with notes of cranberry, strawberry, bergamot, pecan, and honey.

Our new AMA beans
fermented in a centralised box system, with notes of caramel, sesame, pear, oolong tea, red currant, and white pepper.

For the cocoa experts who tasted them, the differences were striking: post-harvest decisions shape what a bean becomes. For producers at origin, this is where value is created, through controlled protocols and consistency, rather than volume alone.

Our AMA beans are the result of five years of work. In Paris, we joined chocologue Victoire Finaz, chocolatier Coline Riboulet, and Justine from Soil Purpose to taste Encuentro’s new AMA bars, in front of a full house.

More than 150 people had the opportunity to taste our cocoa and discuss its flavours. The strong turnout was a clear indication of growing interest in origin-led chocolate and recognition of the value of our work on the farms.

That same evening, we visited Encuentro’s newly opened boutique at a prime Paris location to see their 70% and 85% AMA bars on the shelves for the first time. Seeing the bars take their place there was a proud moment.

During his stay in Paris, our founder Leslie Agyare visited Encuentro’s factory to see the amazing work Candice and Antoine do firsthand. It was a reminder of the craftsmanship behind every bar, and of the trust these two makers have placed in us by producing the very first bar using Ama beans.

The journey from farm to shelf is now taking shape and it only works when producers, makers and retailers work towards a shared goal. Partnerships like this one, built on shared standards and patience, are what turn the work at origin into a finished product that people want to taste.

The shift in the chocolate industry is gaining momentum. Our conversations with partners and peers, including Cocoalatitudes, Chocoa, Trêve Chocolate, and Vincent Guerlais, a leading chocolate maker and a major user of our cocoa, pointed to growing interest in cocoa origins, closer attention to sourcing and greater emphasis on organic farming. The inspiring presentation by Fiore from “Women of Cacao”, together with the tastings with Zoto and Silva Cocoa reinforced the same trend.

For makers, origin transparency is becoming a baseline expectation. For producers, it raises the bar on quality, traceability and farming practice.

We have been working towards this shift for years, exploring the potential of cocoa, investing at origin, and paying close attention to what happens before and after harvest. Paris confirmed our belief that we are moving in the right direction, as we are bringing something new to the market.

At Three Mountains Cocoa, we believe organic, high-quality cocoa is the future, and we are ready for it. We are grateful for the interest shown in Paris and for the many requests to meet. We will keep the momentum going at Chocoa.