El Salvador Hacienda Comalapa - lot #8 - Organic - by Sail
El Salvador
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Über diesen Kakao
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Herkunft
El Salvador Region
Sonsonate Terroir
Caluco - Hacienda Comalapa
Plantage
- Luis Barrientos
Hersteller
Verpackung
30kg - Jute bags
Region
21 Hektare Sorten
Clones finos de aroma,
Criollo
Jährliche Produktion
5 Tonnen
Die Plantage Hacienda Comalapa
The cacao trees on the Comalapa farm were planted in the early 2010s by Luis Barrientos, the farm's owner. The farm has been in his family for several generations.
The south of the farm offers an impressive view of the Pacific coast and the north of the Izalco volcano. Hacienda Comalapa is in a region mainly dedicated to cattle breeding and the cultivation of sugar cane and cereals. This beautifully preserved natural oasis contrasts with the extreme poverty of the neighboring communities. This is where cacao can change lives by providing better working conditions.
The water source at the heart of the hacienda has remained intact. It is protected by a forest of ancient trees that also provides shade for the cacao. From 2021, we witnessed the agricultural work done to preserve organic matter in the soil to regulate erosion.
Gesamtzahl der Hektar
21 Höhe
378 Schattenbäume
Conacaste, Cèdre, Zapote, Manguier, Cocotier, Nispero, Laurier, Cortez, Acajou Agroforstwirtschaftliches Level
3 - Forest
Treffen Luis Barrientos
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.
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