MEET THE FARMERS
At Maison Kakao, our commitment to quality starts with the people who grow our cacao. We work closely with dedicated farmers from regions like Venezuela, Peru, Madagascar, and Ecuador, who cultivate each cacao bean using traditional, sustainable practices. These farmers are more than just suppliers—they are partners who share our passion for preserving the unique flavors and heritage of their land. Through their expertise and care, we bring you chocolate that not only tastes exceptional but also supports the communities and environments where our cacao is grown.
Farmers Orlando Marquez & Marcos Peña
Venezuela - Sur del Lago Region (Criollo and Trinitario Cacao Beans)
Sur del Lago is one of the oldest and most interesting cocoa cultivation regions in the world. It is located in the northwest of Venezuela, in the tropical lowlands southwest of Lake Maracaibo, in the state of Merida. This region offers cocoa growers very favorable climatic conditions for the cultivation of high-quality cocoa. The cultivation areas are surrounded by tall trees, tropical heat, and sufficient water. Sur del Lago is harvested from Criollo and Trinitario trees and is known for its mature and intense flavor. Sur del Lago belongs to the fine cocoas of Maracaibo. The name of the Sur del Lago beans is also the name of the region of origin.
Aroma Profile: Obtained from Criollo and Trinitario beans, this cocoa has an intense and well-rounded chocolate flavor. It is full-bodied and robust, with pleasant aromas of hazelnuts and almonds, as well as a characteristic fruity aroma. The bean is fine and delicate, with low acidity and astringency. Floral nuances can also be found, and the cocoa flavor can reach a very short bitter note in the finish. There are, in fact, very few countries outside the Latin American continent that also produce excellent fine-flavored cocoa.
Info: In reality, there are few countries outside the Latin American continent that produce excellent flavored cocoa. Our finely flavored cocoa beans are grown in Ambanja, in the northwest of Madagascar near the Sambirano River, without the use of chemicals. Surrounded by forests and coffee and vanilla cultivation areas, this region offers ideal climatic conditions for the growth of this unique cocoa with its unmistakable fruit and lemon flavor.
Farmers Wilmer Estela & Bernardino Chochoca
PERU – Region Lamas- San Martin (Cacao Bohnen Pangoa)
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The plantation where our Lamas cacao is grown is located in San Martin, Peru, as the name of the variety suggests. Its goal is to become a leading and competitive export cooperative, with ecological and sustainable production, based on the added value of the socio-economic development of its members, who preserve and respect their customs and cultural traditions.
Aroma Profile: Our cacao beans are characterized by a strong aroma with a distinct chocolate note. Although acidity and astringency are low, the cacao has a complex aroma profile. In addition to the strong cacao note, the aroma of hazelnuts and almonds and the fruity notes of red berries are worth mentioning. The bitterness is moderate and pleasant, and floral nuances can be perceived.
Info: Most of the world's fine cacao is exported from Latin America, but among all exporting countries, Peru stands out. Peru is the country with the most organic and Fairtrade certified plantations, where a great genetic diversity is cultivated. Latin American growers face great challenges in cultivating organic cacao, as it is difficult to produce profitable crops without pesticides. In Peru, almost all cacao grown is organic and Fairtrade, and the passion for high-quality cacao drives the growers
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Farmers Lorissa Georginot & Alexis Bezandry
Madagascar – Sambirano Region
Our fine and flavorful cacao beans from Madagascar grow naturally and without the use of chemicals in Sambirano, in the northwest of Madagascar, near the Sambirano River. Thanks to agroforestry systems, the region is ideal for the growth of this unique cacao with its surprising fruity and lemony flavor. The Sambirano is a blend of Criollo and Trinitario, which can be harvested from May to June and from October to November. To develop their full flavor, the cacao beans must be fermented centrally for six days and then sun-dried for another six days. Despite having 6,000 producers and 6,000 hectares of cultivated area for this variety, only 1,500 tons are harvested annually.
Aroma Profile: Thanks to the traditional cultivation of this ancient cacao variety, this blend of Criollo and Trinitario beans has a distinctive flavor. This cacao is characterized by a very cocoa-aromatic but slightly fruity aroma, with the lemon note standing out, giving the cacao a slight acidity. The overall impression is still very pleasant, as the acidity is softened by hazelnut and spicy notes. In combination with floral nuances, the cacao aroma can reach a very brief bitter note in the finish.
Info: In reality, there are few countries outside the Latin American continent that also produce excellent flavored cacao. We offer you an exclusive variety of organic cacao, Ambanja superior, from one of these countries, Madagascar. Our finely flavored cacao beans are grown in Ambanja, in the northwest of Madagascar, near the Sambirano River, without the use of chemicals. Surrounded by forests and coffee and vanilla cultivation areas, this region offers ideal climatic conditions for the growth of this unique cacao with its unmistakable fruit and lemon flavor.
Farmers Anapa De la Cruz & Caicedo Charchopa
Ecuador – Los Ríos Region - Esmeralda
The hacienda is located in the northern part of the Los Ríos - Esmeralda province in Ecuador. The hacienda is therefore composed 100% of native Arriba cacao trees.
It is important to preserve the precious quality of the pure Nacional Arriba variety in Ecuador, which has become very rare today. Nacional Arriba is harvested in two periods: the winter harvest during the rainy season (until April) and the summer harvest (September-December).
Aroma Profile: Genetically, Nacional Arriba is a Forastero. However, the aromas are much finer, and despite various attempts to cultivate this cacao in other countries, Nacional Arriba develops its unique aroma exclusively in Ecuador. It is characterized by its fruity and rounded taste, supported by aromatic nuances of cocoa, floral, and hazelnut notes. The low acidity and bitterness further emphasize the aroma.
Info: Cacao is one of Ecuador's most important agricultural exports and plays a crucial role for the rural population. The cacao producers are mostly small farming families. Although Ecuadorian cacao production is not very significant in terms of volume on the world market compared to that of West Africa, it is destined for the niche market of fine-flavored cacao. The Nacional (or Arriba) variety, mainly cultivated in Ecuador, also stands out among other fine-flavored cacao varieties for its unique floral taste.