Nicaragua
SIUNA SELECTION
Siuna is known as the golden city for its old artisanal mining. Today its rich, chocolatey agroforestry cacao is what’s worth digging into.
The Copesiuna cooperative organises farmers around a shared attitude to quality and flavor, and returns that value to the farming families. This Siuna cacao reflects the region’s flavor, culture and tradition.
There is more to it than taste: the agroforestry system captures carbon and forms part of the Asómbrate project, so buyers can soon offset their footprint while generating extra income for Siuna’s cacao farmers.
The Copesiuna cooperative has been expanding in recent years as more producers witness the solidity and solidarity that the cooperative offers. Copesiuna buys across 16 “acopio” points and brings all cacao to one central post-harvest facility.
Cacao growers in this region do not have access to asphalt highways or other modern infrastructure, with many relying on horses to carry their cacao down from their remote farms.
TERROIR
Central Nicaragua, in the municipality of Siuna — a historical gold mining area with remote communities producing fantastic cacao.
Beans ferment six days in horizontal wooden boxes, then dry on wooden trays under covered beds, which keeps the profile clean through the rainy shoulders of the season. Certified Organic and Rainforest Alliance.
The Copesiuna cooperative organises farmers around a shared attitude to quality and flavor, and returns that value to the farming families. This Siuna cacao reflects the region’s flavor, culture and tradition.
There is more to it than taste: the agroforestry system captures carbon and forms part of the Asómbrate project, so buyers can soon offset their footprint while generating extra income for Siuna’s cacao farmers.
The Copesiuna cooperative has been expanding in recent years as more producers witness the solidity and solidarity that the cooperative offers. Copesiuna buys across 16 “acopio” points and brings all cacao to one central post-harvest facility.
Cacao growers in this region do not have access to asphalt highways or other modern infrastructure, with many relying on horses to carry their cacao down from their remote farms.
TERROIR
Central Nicaragua, in the municipality of Siuna — a historical gold mining area with remote communities producing fantastic cacao.
Beans ferment six days in horizontal wooden boxes, then dry on wooden trays under covered beds, which keeps the profile clean through the rainy shoulders of the season. Certified Organic and Rainforest Alliance.
Silva Quality
Regional
Flavor Profile
Chocolaty, creamy, spicy, fresh herbal tone
QUALITY & PROCESSING
Certifications:
Organic and Rainforest Alliance
Variety:
Hybrid Trinitario varieties
Fermentation Process:
6 days in horizontal wooden boxes
Source:
Copesiuna cooperative
Drying:
Wooden trays on covered drying beds
Harvest Seasons:
March–June, September–October
Sacks:
Jute, 50 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
