The combination of coconut, musaceae and cacao trees is rare in El Salvador. Each of these crops has been integrated into this order within Finca Parras Lempa. The taller trees (coconut and plantain) protect the smaller trees (cacao) from direct sunlight.
The first cacao trees were introduced to the plantation during the rainy seasons of 2009 and 2010. The types of cacaos planted are ICS (Imperial College Selection) clones that Benedicto selected himself from the Honduran Foundation for Agricultural Research (FHIA). The goal of this selection: to have a sustainable, productive and at the same time qualitative plantation.
At Finca Parras Lempa, the teams have a very good knowledge of the climatic conditions, the type of soil and the selective harvesting practices. The staircase fermentation boxes, and drying tables are monitored and continuously improved. The result: the beans have a very characteristic reddish color with a very high percentage of fermentation.
Another important marker is the increasingly solid experience of the team, as expressed by Lorenzo, responsible for quality control of fresh cacao, fermentation and drying: "Now we know what to do to make the cacao the way we want it".
