By Joseph Momoh, Reporter D.S
A remarkable story of innovation and sustainability is putting Sierra Leone’s cocoa industry on the global map, thanks to the efforts of two entrepreneurs and a growing network of Sierra Leonean farmers and chocolatiers.
Chief Minister David Moinina Sengeh recently highlighted the inspiring journey of Organic Africa Chocolate, a business rooted in Kenema that now proudly operates a shop in Barcelona, Spain. In a social media post, Sengeh expressed his admiration for the initiative, noting that while many Sierra Leoneans associate Barcelona with football legends like Messi, the city is also home to a chocolate shop selling 100% organic products sourced directly from local farmers like Nema and Linda. “I love chocolate, but more importantly, the story behind Organic Africa Chocolate reflects why I believe in President Bio’s vision of human capital investment,” Sengeh wrote. “Together, #WeWillDeliver.”
The journey began around 2019/2020 when Sengeh met Sergio Codonyer, one of the co-founders, who had set up a small chocolate lab in his home. Alongside Daniel Scholler, the duo envisioned producing high-quality, pesticide-free chocolate made from Sierra Leonean cocoa, with a focus on environmental sustainability and community welfare. From humble beginnings, their network of cocoa farmers has expanded to over 2,800. They established a factory in Kenema and founded Lizard Earth to manage domestic operations, while Organic Africa Chocolate oversees international markets. Their offerings include organic, vegan chocolate made from superfoods like matcha tea, tiger nuts, passion fruit, and oat milk, without added sugars or artificial ingredients.
Barcelona was chosen as their first international outlet, a decision that has proven prescient as the brand gains recognition across Europe and beyond.
Crucially, the company emphasizes empowering Sierra Leonean talent. Many staff members are women, including Fatmata Brima, who was first introduced to Sengeh during an International Women’s Day event organized by the British High Commission. Another, Linda Koroma, is currently training in Barcelona to become a Master Chocolatier, with several others undergoing similar training in Kenema, elevating Sierra Leonean craftsmanship on the world stage.
With global cocoa prices reaching record highs, the positive impact is being felt across the country. Farmers in Kenema, Kailahun, and other cocoa-growing regions are earning better incomes, while the government benefits from increased foreign exchange—outcomes aligned with President Bio’s Feed Salone Agenda, which prioritizes cash crops, export expansion, and job creation.
“Jariatu, Fatmata, Nema, Sergio, Daniel, Linda, and the many farmers and chocolatiers are delivering,” Sengeh concluded. “How dare I doubt that together, #WeWillDeliver.” The story of Organic Africa Chocolate is more than a sweet success; it’s a testament to what Sierra Leone can achieve through visionary leadership, local empowerment, and international collaboration.
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