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Finca Ingonyama

El Salvador - Usulutan - Jucuapa - Amilcar O - INGONYAMA - Fermented

Clones finos de aromaCriolloTrinitarios finos de aromaFermented

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"Cacao Fermentation  is my greatest passion"

The cacao grown in this region comes from the Trinitario and Criollo varieties, which are fermented separately to highlight their distinct characteristics.

The farms operate under an agroforestry system, a sustainable approach that promotes biodiversity and soil protection. Located at 930 meters above sea level, the climatic and geographical conditions favor the production of high-quality cacao.

The farming practices on these farms are carried out by the producers themselves.

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  • Origin

    El Salvador
  • Region

    Usulutan
  • Terroir

    Jucuapa
  • Farm

    INGONYAMA
  • Producer

    Amilcar Ortez
  • Packaging

    30kg - Jute bags

  • Altitude

    930
  • Varieties

    Clones finos de aroma,

    Criollo,

    Trinitarios finos de aroma

  • Process

    Fermented

  • Fermentation time

    7 days
  • Fermentation of the bean

    82%
  • Drying

    7 days on drying beds

  • Harvest period

    June - October
  • Type of harvest

    Manual

The farm INGONYAMA

The farms operate under an agroforestry system, a sustainable approach that promotes biodiversity and soil protection. Located at 930 meters above sea level, the climatic and geographical conditions favor the production of high-quality cacao. The farming practices on these farms are 100% artisanal, carried out by the producers themselves. 

  • Altitude

    930
  • Agroforestry level

    1 - Simple

Meet Amilcar Ortez

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A few words about Amilcar Ortez

Amílcar, a committed producer, not only grows cacao on his "San Jose" farm, but also supports his three neighbors (Finca El Zapote, Finca Los Chapetones, and Finca Santa Anita) by purchasing fresh cacao from their farms. Although these small producers have limited cacao volumes and are unable to ferment it independently, the collaboration between them allows them to gather enough cacao to ferment it in fermentation boxes, where the process lasts between 7 and 8 days. 

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