El Tuma/La Dalia and Rancho Grande counties

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ORIGIN TYPE: Association what’s this? 120 members, Established 2012

Cacao Bisiesto works with many small, independent farmers in the Matagalpa region of Nicaragua. We started as an alternative for farmers who would prefer to work independently (in Nicaragua most cooperatives are politically oriented, and often politically manipulated) instead of as cooperatives, with an orientation towards the artisan chocolate movement in the US. Most interesting for the producers in very simple terms is the price they receive. Cacao Bisiesto pays farm gate prices well above any other competitor in Nicaragua, directly to the producer, upon delivery. Most interesting for chocolate makers is the care with which we ferment and dry our cacao, and the traceability we offer for each lot.

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Gifford Laube

General Manager at Cacao Bisiesto

Created this page: Sep 15, 2015

Last updated: about 1 year ago

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Products (2)

$4.80 - $6.00/kg USD
7347281

Cacao Bisiesto Nicaraguan Cacao

No certifications

Stored at origin

Quantity Available: 20 metric tons

Cacao Bisiesto pays excellent attention to detail in fermentation and drying. Our cacao rates above 75% fermented in cut tests, and is very low in acidity, bitterness, and astringency. Our cacao is considered ´mellow´ compared to Andean cacaos´ greater acidity and fruitiness, but more chocolate flavor and creaminess.

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$5.60 - $11.00/kg USD
7347281

Cacao Bisiesto Nicaraguan Cacao, stored in the U.S.

No certifications

Stored in Asheville, NC or Pennsauken, NJ, United States

Quantity Available: 5 metric tons

Cacao Bisiesto is a partnership between two passionate cacao farmers, who have undertaken to produce exquisite cacao from the farmers of northern Nicaragua, while tending their own parcels. They pay highly competitive prices to their partners for fresh wet seed, and then pay excellent attention to detail in fermentation and drying. The cacao rates above 75% fermented in cut tests, and is very low in acidity, bitterness, and astringency. This cacao is considered 'mellow´ compared to Andean cacaos´ greater acidity and fruitiness, but more chocolate flavor and creaminess. French Broad Chocolates won 2014 NW Chocolate Festival Best Origin Dark bar with this cacao, as well as a 2015 Good Food Award. French Broad Chocolates has been importing from Cacao Bisiesto since 2013, and view each other as long term partners with shared goals. It is mutually beneficial to share access to this exquisite cacao with other chocolate makers. Bag-specific traceability is available on request.

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Details

BASICS

FARM SIZE: 35 total Ha

20 Ha. of Cacao

15 Ha. of Forested Conservation Area

PRODUCTION CAPACITY: 20-50 kg/year

0 kg
80 kg
160 kg

PROJECTED PRODUCTION CAPACITY NEXT YEAR: 40-80 kg/year

0 kg
80 kg
160 kg

CERTIFICATIONS:

VARIETALS: Native Nicaraguan Trinitario

OTHER CROPS:

VISION

We would like to produce an eventual 200 tons of cacao, with 80 of these tons coming from company-owned properties and 120 from outgrowers. On the company properties, we are grafting fine-flavor cacao varietals and trying to coordinate with chocolate makers to learn what they would want to work with most.

CHALLENGES

Our biggest difficulty is finding working capital to be able to expand our cacao collection ability. Collecting cacao and paying on the spot means that we need to be able to front $50,000 (or more, if we grow). We never want a producer to wait for payment, so being able to pay depends on capital, and we are in the process of growing this capital. The other hurdle is always finding more markets for our cacao. We would like to find another client or two that can take 5-10 tons currently, with the possibility to grow as we grow.


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