Where We Work
The North Eastern quadrant of Nicaragua is world-renowned for high-quality cacao that has been growing for many generations. The migration of cacao to this region thousands of years ago from South America has enabled the vast cultivation of cacao with criollo roots. While many new varieties have been established to preserve the cultivation, the existing genetics and terroir have created a special variety that is second to none.
Working with the cacao farmers is our passion. The farmers are small-scale and require a central facility to aggregate their products for fermentation, drying, and storage. The central "acopio" is where we work with farmers to train and develop skills that increase the value of their cacao as well as ensure they are being paid a fair price.