RAW COCOA BEANS - ECUADOR Hacienda Palo Santo

Flavor Profile: Floral, tropical fruits, brownies, and allspice. A symphony of red fruits and nuts.

Genetics: Trinitario hybrid
Size: Medium, uniform size
Fermentation: Uniform fermentation in piles, 4–5 days
Drying: Sun-dried on concrete and covered tunnel drying

About the Farm

Just a sea breeze away from the Ecuadorian coast, a family-owned plantation has perfected its cocoa production over three generations. While Esteban Jr. manages a carefully controlled post-harvest process that has been refined over the years by his father, Maria and Claudia oversee the business side of this vibrant and innovative farm.

About the Partnership

We have supported their expansion from a family farm into a modernized operation that brings their passion for cocoa to the world. Through access, logistics, and marketing support, we help share their message that cocoa is beautiful in all its forms—from its decorative pods, to its delicious pulp, to the beans that become the chocolate we all love.