The Soconusco Chamulapita Cooperative
Cacao grows in the region to this day. Soconusco and Chamulapita are further south in Chiapas than where we work with coffee from our partners at Caféologo, closer to the coast and at lower altitude than the coffee zones. We are still close to the border with Guatemala, but the conditions here are warmer, humid and temperate, due to the influence of the Pacific Ocean. The Soconusco-Chamulapita cooperative is made up of 138 farmers surrounding the two towns, and supports each with training, assistance with quality control, and quality bonuses for their cacao.
The processing of cacao beans into cocoa involves fermenting, drying, and roasting, steps that are crucial in developing the bean’s rich flavors and aromas. As a result, cacao offers a vast spectrum of tastes and qualities, influenced by the specific conditions of its cultivation, making each region’s produce uniquely valuable to chocolate connoisseurs and casual consumers alike. Ecuador has a storied history of cacao production, dating back to the early 17th century when it began cultivating and exporting the esteemed ‘Nacional’ variety, renowned for its unique floral and nutty flavors.
Chanthaburi
Chanthaburi is a beautiful region, located on the coast just a few hours drive southeast of Bangkok. During a visit to Thailand in 2022, we took the drive to meet husband and wife team Khun Boom and Khun Suriya at their small farm. Boom spent time walking the fields with us, and taking us through their exacting post-harvest processing protocols. Her attention to detail was impressive, translating into some of the best quality Thai cacao we have tasted. In 2024, we also participated in some fermentation experiments at the farm, with inoculated microbial cultures provided by our Danish partners at Novonesis.
