Under a sustainable agroforestry system, the farm nurtures both criollo and trinitario cacao trees, which are beginning to bear fruit and showcase their high-quality potential. This innovative farming approach not only preserves the environment but also fosters the growth of two of the finest cacao varieties, ensuring that every harvest delivers exceptional flavor and quality.
Finca Santa Laura
El Salvador - Nahuizalco - Ernesto Larios -finca Santa Laura - Bio
Clones finos de aromaCriolloTrinitarios finos de aromaFermented
Ernesto Larios
ES
El Salvador - Sonsonate
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Aromatic notes:
Spot price
€/kg
Izalco, the Birthplace of the Word "Chocolate"
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Origin
El Salvador Region
Sonsonate Terroir
Izalco - Santa Laura
Farm
- Ernesto Larios
Producer
Packaging
30kg - Jute bags
Altitude
600 Varieties
Clones finos de aroma,
Criollo,
Trinitarios finos de aroma
Process
Fermented
Fermentation time
8 days Fermentation of the bean
94% Drying
7 days on drying beds
Harvest period
June - October Type of harvest
Manual
The farm Santa Laura
This farm is a perfect example of how tradition and sustainability come together, creating a product that not only supports the land but also brings the rich heritage of the Izalcos region to chocolate lovers around the world.
Altitude
600 Agroforestry level
1 - Simple
Meet Ernesto Larios
A few words about Ernesto Larios
Ernesto Larios and his family are dedicated coffee and cacao producers in one of the world’s most renowned regions for cacao history. Located in the Izalcos region, the birthplace of the word "chocolate" (from the Nahuatl word xocolatl, meaning "bitter drink"), this land is rich in cultural and agricultural significance. While the region is more suited to cacao than coffee, Ernesto and his brother discovered the land already planted exclusively with coffee. Over the past seven years, cacao has been reintroduced to the farm, which this year proudly holds organic certification.
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