NICARAGUA – C’MAYA ORGANIC
Produced by the COOPESIUNA Cooperative, C’Maya Organic reflects flavor, culture, tradition and innovation: this agroforesty cacao captures carbon from the atmosphere and is part of the Asombrate project, thus generating extra income for the Siuna cacao farmers. C’Maya Organic’s centralised “Tray Fermentation” allows for a proper control of every aspect of the post-harvest process, resulting in a cacao with pleasant nutty tones, a toasted bread taste and fresh green grapes notes.
Location
- Region: Siuna, Nicaragua
- Source: Cooperative
Quality
- Variety: Trinitario
- Flavour: nutty, low acidity, toasted bread, fresh green grapes
- Fermentation: Central fermentation in horizontal wooden boxes for 5 to 6 days
- Drying: wooden trays on covered drying beds
- Packaging: 60 kg jute bags
Certification
Organic
Supply Chain
100% traceable supply chain. Farmers sell wet beans to a central unit where they are fermented and dried.
People
The COOPESIUNA Cooperative unites farmers to work in agroforestry and bring back extra value to them.
Forest & Nature
Cacao grows in agroforestry to conserve the natural environment of the region.
