El Salvador - Naulingo - Sonsonate - Herbert Betancourt - Chiquihuat
El Salvador
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About this cacao
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Origin
El Salvador Region
Naulingo Terroir
Sonsonate - Chiquihuat
Farm
- Herbert Betancourt
Producer
Packaging
26kg
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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