It can be used as ceremonial cacao and, of course, as the raw material for the world's finest chocolate bars.
Finca Chiquihuat
El Salvador - Naulingo - Sonsonate - Herbert Betancourt - Chiquihuat
CriolloTrinitarioTrinitarios finos de aromaFermented
Herbert Betancourt
ES
El Salvador
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Aromatic notes:
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Dr Herbert Betancourt is a force to be reckoned with in El Salvador
Dr Herbert Betancourt is a force to be reckoned with in El Salvador, both for his medical training and for his remarkable political career. Today, he is one of the producers we are most happy to visit. The cacao from the Chiquihuat farm is delicious and has many advantages. It can be used as ceremonial cacao and, of course, as the raw material for the world's finest chocolate bars.
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Origin
El Salvador Region
Naulingo Terroir
Sonsonate - Chiquihuat
Farm
- Herbert Betancourt
Producer
Packaging
30kg - Jute bags
Altitude
158 Varieties
Criollo,
Trinitario,
Trinitarios finos de aroma
Process
Fermented
Fermentation time
6 days Fermentation of the bean
81% Drying
18 days on drying beds
Harvest period
September - December Type of harvest
Manual
The farm Chiquihuat
In Finca Chiquihuat we find:
- Timber trees: Cenícero, guachipilín, conacaste, chestnut, volador, cedar, funera, guayacán, ebony, ciricote, madrecacao, acacia mangium, poró, tihuilote, hormigo, carreto gavilán, birch, oak.
- A great variety of fruit trees: Jackfruit, loquat, zapote, guaycume, paterna, mango (7 varieties), lemon, coconut, guava, cashew (cashew), morro, caimito, avocado, manzanita de agua, ojushte. We can also mention the cushtan and the patashtes (theobroma bicolor), which belong to the same family of cacao.
All these trees form a protective shade forest that allows the cacao trees to be productive and healthy.
Number of hectares cultivated
7 Altitude
158 Shade trees
Cenicero, Guachipilin, Conacaste, Chataignier, Volador, Cèdre, Funera, Guayacan, Ebène, Ciricote, Madrecacao, Acacia, Poro, Tihuilote, Hormigo, Carreto gavilan, Bouleau, Chêne, Jacquier, Loquat, Zapote, Guaycume, Paterna, Manguier, Citronnier, Cocotier, Goyavier, Anacardier, Morro, Caimito, Avocatier, Manzanita de agua, Ojushte, Cushtan, Patashtes, Bananier Agroforestry level
3 - Forest
Meet Herbert Betancourt
A few words about Herbert Betancourt
Don Herbert is a doctor and a cacao maestro. He talks about cacao as a medicinal fruit. Far from the industry but at the same time with a strong awareness of the highest quality standards.
2023 is the second year of our partnership with Finca Chiquihuat. Constantly on the move, the staff has been trained. Simultaneously, new farming techniques have been adapted, such as a better pruning technique and controlled irrigation, that helped Don Herbert to increase his production this year. His focus is always on the cacao which he calls "ancestral", his farm is very diverse and has a large amount of cacao criollo. Thanks to genetics and a rigorous post-harvest technique, his cacao has developed more complex aromas this year.
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