NICARAGUA – KUBALY ORGANIC
Kubaly organic cacao grows in the vicinity of Waslala in central Nicaragua. The area has a humid tropical climate perfectly suited for cacao production. With its smooth chocolaty profile with interesting creamy, sweet and woody notes, and pleasant savory notes of black olive. Nicaragua Kubaly organic is rightly called a premium cacao.
Location
- Region: Waslala area, Central Nicaragua
- Source: cooperative
Quality
- Variety: Trinitario varieties
- Flavour: Smooth chocolaty profile with interesting savory notes of black olive, woody and creamy, dried fruits, such as raisins, and hints of almonds and fresh grapes.
- Fermentation: Central fermentation in horizontal wooden boxes for 5 to 6 days
- Drying: 48 hours pre-drying under sheets, followed by 8 days sun-drying or in solar tunnels
Certification
Organic and SPP (Small Producer Programme) certification
Supply Chain
100% traceable supply chain. Farmers sell wet beans to a central unit where they are fermented and dried. Manual screening and picking and packing in 50 kg bags. Bags are transported to Corinto for shipment.
People
25 smallholder farmers benefit directly from higher prices for premium cacao, organic and SPP certification. They are also trained in best farming techniques, including organic pest control.
Forest & Nature
Cacao grows in small-scale agroforestry and is intercropped with other food and cash crops. This system promotes biodiversity, prevents deforestation and protects water availability. Farmers only use organic fertilizers and no pesticides.
