Camino Verde is a privately owned fermentary located in Duran, just outside Guayaquil, Ecuador.  Camino Verde’s owner, Vicente Norero, has years of experience in microbiology, which brings a unique approach to cocoa processing.

From 2008 to 2016 Vicente Norero operated a 381-hectare cocoa estate. Rehabilitating it after years of disrepair, Vicente brought the cocoa farm back to life. He called his operation and labour of love Camino Verde (Green Path), and over the eight years he was in charge, the farm became a model cocoa plantation in Ecuador.

Over the years it’s evolved into a centralised fermentary, sourcing cacao from a number of nearby farmers in order to process all of it in one place.

Says Vicente, “Anyone can source cacao. Our knowledge of farming and managing a plantation allows us to help the farmer in way that other buyers do not. This support and respect that we share with the farmer creates a trust and loyalty relation that is reflected in the product the farmer delivers to us. The Camino Verde farming and harvesting program guarantees farmers not only obtain a greater productivity and healthy beans but also a higher price for their work.”

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