Rounding out the family's third estate, Hacienda La Comuna, whose name simply means "The Community," spans 200 hectares in Naranjal, Guayas province. Like Hacienda Sofia nearby, it sits in a tropical, warm, and humid climate for most of the year, in a region where mangroves and mountains meet to create one of Ecuador's most biodiverse landscapes. The beans are fermented in uniform heaps for four to five days, achieving over 80% fermentation, then sun-dried on cement under a covered tunnel, with an average uniform bean size.
That high fermentation level shows in the cup: a nutty and fruity profile with notes of sweet red fruit, dried cranberry, and a hint of salt. True to its name, La Comuna reflects the family's belief that great cacao and lasting relationships are both built together, one harvest and one partnership at a time.
Size: Average Uniform Size
Fermentation: Uniform Fermentation in Heaps // 4-5 days
Drying: Sun Dried on Cement, Covered Tunnel
That high fermentation level shows in the cup: a nutty and fruity profile with notes of sweet red fruit, dried cranberry, and a hint of salt. True to its name, La Comuna reflects the family's belief that great cacao and lasting relationships are both built together, one harvest and one partnership at a time.
Size: Average Uniform Size
Fermentation: Uniform Fermentation in Heaps // 4-5 days
Drying: Sun Dried on Cement, Covered Tunnel
