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Belco

Hacienda Comalapa

El Salvador - Sonsonate - Caluco - Luis Barrientos-Hacienda Comalapa

Clones finos de aromaCriolloFermented

Wähle deine Ernte :

Aromatische Noten:

Spottpreis

€/kg


First to import cacao from the Comalapa farm to Europe

From 2021, we witnessed the agricultural work done to preserve organic matter in the soil to regulate erosion.

Discover the cocoa of Luis Barrientos, owner of the Comalapa farm in El Salvador. In 2022, we were the first to import cacoa from the Comalapa farm to Europe.

Since then, some of Europe's finest chocolate makers have been using Hacienda Comalapa cocoa and have had the chance to visit the plantation.

The trip brought producers and artisans closer together, and they were able to see for themselves the reasons why this cocoa is so high quality.

Marketinginstrumente

POS, Postkarte, QR-Code-Verpackung usw, ...

  • Herkunft

    Salvador
  • Region

    Sonsonate
  • Terroir

    Caluco
  • Plantage

    Hacienda Comalapa
  • Hersteller

    Luis Barrientos
  • Verpackung

    30kg - Jute bags

  • Höhe

    378
  • Region

    21 Hektare
  • Sorten

    Clones finos de aroma,

    Criollo

  • Verfahren

    Fermented

  • Fermentationszeit

    6 Tage
  • Fermentation der Bohne

    80%
  • Trocknung

    15 Tage on drying beds

  • Erntezeit

    September - Februar
  • Erntemethode

    Manuelle
  • Produktion für Belco

    2.820kg

Treffen Luis Barrientos

Mehr erfahren

Ein paar Worte zu Luis Barrientos

Luis Barrientos is a respected cacao producer in the region, thanks to his farm, his virtuous farming practices and the high-quality team that has surrounded him since he planted his first cacaoes in the early 2010s. For example, Jonás, who is responsible for post-harvest practices, has become an expert. He is called on by cocoa farmers in the surrounding area who want to improve their fermentation practices.

One of Luis Barrientos' major projects for 2022 was the construction of a warehouse that would provide ideal storage conditions and guarantee the preservation of the cocoa before its final quality control and export. The drying and fermentation areas have also been enlarged and renovated.

Auswahl Equipment