The ACAPAPB Association, founded in 2007 by 40 farming families dedicated to cacao production, has grown to include more than 100 families — 60% of them led by women — all committed to sustainability, quality, and food sovereignty.
Many of its members have been trained and certified as cacao cultivation technicians, allowing them to combine scientific knowledge, agroecological practices, and ancestral wisdom in a unique approach to sustainable cacao farming.
* Is cultivated under agroforestry systems that preserve forests and natural cycles.
* Has a low cadmium content (average 0.04 mg/kg), meeting international quality standards.
* Is transformed into value-added products appreciated by gourmet chocolatiers and ethical markets.
Each bean embodies the collective effort of a region that honors the mountains, protects its water sources, and presents itself to the world as a model of regenerative, resilient, and community-based agriculture.
