Content about our Coffee and Community
Once used as currency by the indigenous populations of Aquiares, the cacao bean remains vital to our farm today,
now featured in our specialty chocolate line.
BRANCHING OUT: AQUIARES' JOURNEY INTO SPECIALTY CACAO
The Aquiares chocolate project began in 2017 when our team saw the potential for cacao cultivation in the farm's lower-altitude (800 meters above sea level) fertile soil, providing an opportunity to venture into the specialty chocolate industry. Due to climate change, this lower area became too hot for coffee but turned out to be the perfect temperature for cacao, leading us to allocate the land
near the Turrialba River for cacao trees. This project not only diversifies our product line but also demonstrates our resilience against climate change by
adapting to new growing conditions. To further strengthen this, we've introduced six varieties of cacao trees developed at CATIE that are resistant
to the Monilia disease.
Cacao harvesting is intricate and time- consuming. After planting, it takes three years for the cacao tree to produce fruit. The pods are harvested and fermented the same day in wooden boxes for 5 to 7 days. This fermentation process develops the seeds' flavor. The seeds are then sun-dried for 7 to 10
days until they reach a 6%-8% moisture level, crucial for preventing mold and maintaining quality. Finally, the beans are
sent to a chocolatier in San José to be made into high-quality chocolates.
We currently offer five types of chocolate, each featuring a balanced mix of fruity, floral, nutty, and earthy notes for a unique, multi-layered experience. The blend of natural sweetness and moderate bitterness delivers a complex flavor that
appeals to both enthusiasts and experts.
If vou're a coffee shop interested in featuring our chocolates, email us at info@aquiares.com. For those who simply want to enjoy the taste, you can easily find our chocolates
available at our online shop.
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