This product will be certified organic in USA and Europe.
Also from the same family behind Hacienda Palo Santo, this cacao comes from Hacienda Sofia, a 105-hectare farm in Naranjal, Guayas province. The climate here is tropical, warm, and humid most of the year, and the region's striking biodiversity, where mangroves meet mountains, shapes a different character in the bean. Like its sister farm, the cacao is fermented in uniform heaps for four to five days and sun-dried on cement under a covered tunnel, with an average uniform bean size.
The result is a cacao with a distinctly sweet profile, bright red fruit notes, dried cranberry, and a subtle hint of salt. It carries the same family commitment to quality and traceability from field to export, but the lush, humid terroir of Naranjal gives Hacienda Sofia's cacao its own signature flavor.
Size: Average Uniform Size
Fermentation: Uniform Fermentation in Heaps // 4-5 days
Drying: Sun Dried on Cement, Covered Tunnel
Also from the same family behind Hacienda Palo Santo, this cacao comes from Hacienda Sofia, a 105-hectare farm in Naranjal, Guayas province. The climate here is tropical, warm, and humid most of the year, and the region's striking biodiversity, where mangroves meet mountains, shapes a different character in the bean. Like its sister farm, the cacao is fermented in uniform heaps for four to five days and sun-dried on cement under a covered tunnel, with an average uniform bean size.
The result is a cacao with a distinctly sweet profile, bright red fruit notes, dried cranberry, and a subtle hint of salt. It carries the same family commitment to quality and traceability from field to export, but the lush, humid terroir of Naranjal gives Hacienda Sofia's cacao its own signature flavor.
Size: Average Uniform Size
Fermentation: Uniform Fermentation in Heaps // 4-5 days
Drying: Sun Dried on Cement, Covered Tunnel
