With special attention to post-harvest processes and targeted genetic selection, El Tesoro has established itself as a fine source of cocoa. Grown in a high-altitude region where cool air slows ripening, thus intensifying flavour development, El Tesoro’s cacao stands out. The slow ripening favours a fermentation style that gives the beans a remarkably clean and lingering finish—ideal for dark chocolate lovers.
Originally a high-altitude coffee farm, the land began reforestation in 2003. In 2014, a visionary cacao cultivation project was launched to optimise land use, create significant employment opportunities for women, and introduce regenerative agroforestry practices that now serve as a model for surrounding smallholder farmers.
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