NICARAGUA – V’vaya Organic

V’vaya organic cacao grows in the vicinity of Waslala in central Nicaragua, along the Las Bayas river. The cacao cultivation and post-harvesting is ran by smallholder farmers. V’vaya has an intense chocolaty profile with powerful tannins, with fruity notes of cherries, berries and oranges, and a hint of spices and herbs.

Location

• Region: Waslala area, Central Nicaragua
• Source: cooperative

Quality

• Variety: Trinitario Types
• Flavour: Smooth chocolaty profile with interesting woody notes tannins, raisin and herbal hints
• Fermentation: Fermentation takes 6 days in horizontal wooden boxes
• Drying: 6 days drying period in solar tunnels

Certification

Organic and SPP (Small Producer Programme) certification

Supply Chain

100% traceable supply chain. Farmers bring 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 farming practices and post-harvesting protocols.

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.

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