Since 2022, Nahù has been dedicated to creating direct connections between artisan chocolatiers and the origins of cacao. Our expeditions to the source were born from this desire: to no longer simply import cacao, but to experience the daily life of the plantations . To kick off 2026, we traveled to El Salvador from January 17th to 25th. This trip was not a simple technical visit, but a profound immersion in a volcanic terroir.

Nahù: Where NATURE and HUMANITY meet

The name Nahù is no coincidence. Inspired by Nahulingo , in the Izalcos region, we carry on the heritage of the indigenous peoples. In El Salvador, cacao is a historical treasure dating back to Mesoamerica, where "chocolate" was already a sacred beverage. Our mission is to create an experience that not only documents the lives of the producers but also truly supports their economic and social development .

The Expedition Journal 2026: 7 days of life on the land of El Salvador

This is not a tour of the farms, it is an immersion into the daily lives of those who cultivate with meticulous care.

• Days 1 & 2: Awakening in Caluco. We begin at Hacienda Comalapa . This cacao farm is nestled 300 meters above sea level near a natural spring of the same name. Under the guidance of Luis (farm owner) and Jonas (farm manager, in charge of the fermentation and harvesting processes), we explore the agroforestry systems. It is here that we grasp the importance of each link in the chain, before our first night under the stars.

Days 3 & 4: Don Herbert's Sanctuary. Wake up at Finca Chiquihuat . We delve into the world of Criollo cacao and the conservation of endemic varieties. We learn about the medicinal and nutritional properties of cacao.

Day 5: Technique and History. At Hacienda La Carrera , in the heart of the tropical reserves, we study post-harvest processes on a larger scale. Then, at 700m altitude at La Catarina farm, Engineer Eli Baños shares his expertise on THS and ICS varieties, cornerstones of regional quality.

Day 6: The ancestral rite in Morazán. At Finca Copinol Escondido (1000m), Elmer and his family share a secret with us: cacao roasted on a comal and stone-ground, mixed with corn, chilies, and achiote. It's the very essence of Mesoamerican tradition.

Day 7: Sensory precision. An intense day of tasting. More than 10 samples analyzed at Finca Santa Gertrudis, where cacao and coffee trees grow side by side. The goal: to understand the nutty, tamarind, or floral notes that make each farm unique.

Experiencing Culture: Sleeping and Sharing

The Nahù experience also involves sleeping on farms. This symbolic gesture allows us to fully immerse ourselves. We shared a "gallo en chicha" whose main ingredient is cacao" (a traditional Mesoamerican dish) at Don Herbert's and learned the art of pupusas (a type of traditional dance) with Elmer and Milagro.

Under the direction of Zósimo Hidalgo , sourcing manager in Central America, this "El Salvador 360" approach allows us to position this cacao as a benchmark in terms of sustainability.

What is your next trip started here?

What we experienced in El Salvador is something we want to share with everyone who, like us, sees cacao as a living connection. Thank you to the producers and their families for opening their doors to us. In 2026, the journey continues: we look forward to joining you to write the next chapter of our expeditions in Brazil and, for the very first time, in Uganda.