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EL SALVADOR - FINCA CHIQUIHUAT

Cacao bean traceability

Origin : Nahulingo, Sonsonate, El Salvador

Producer : Herbert Abraham Betancourt

Farm : Finca Chiquihuat

Altitude : 158 masl

Area : 7 hectares

Varieties : Trinitarios finos de Aroma, Criollo

Fermentation time : 6 days in conacaste wood boxes

Bean Fermentation : 81%

Crop : 2021/2022

Harvest period : September to december

Agricultural practices : Under the shade of fruit trees (zapote, níspero, coconut, mango) and wood trees (cedar, laurel, cortez, mahogany, conacaste)

Annual production : 3,5 tons

Belco lot : 250 kg

Range : Microlot

OUR STORY WITH DON HERBERT

We started conversations with Don Herbert and other producers in El Salvador 2 years ago. These exchanges became more concrete in 2021 through various field visits and quality controls on the harvesting, selection and fermentation processes. We accompanied them in the quality control, storage and export of the first selected lot.
La Finca Chiquihuat, an exemplary production model:
A clean farm. We have all the technical information about chemical residues that allow us to place it in the category of a pesticide-free farm.
Polyculture under shade. This type of production is of great value to us, it allows us to draw a line and make a marked difference with neighbouring productions that are mainly producers of sugar cane, cattle pastures, cows, corn and other types of monocultures.
Sitting down to listen to Don Herbert's plans and appreciate the fruits of Finca Chiquihuat is a key aspect in our definition of sustainable production at Belco.
Our goal is to grow together and share the integral value of Don Herbert’s cacao and to enhance a sensory profile that is totally reflecting its terroir.

Herbert Abraham Betancourt

Tasting & sensory profile

Aromas

RED BERRIESFLORAL

Flavours

MACADAMIABROWNIERED BERRIESPINEAPPLE
Checkmark Circle Heavy metals analysis    Checkmark Circle Agrochemical analysis

OTHERS CACAOS

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