Chocolate zealots, habitués, gourmands, abusers and lovers Come to Nicaragua and Help Us SAVE THE CHOCOLATE!
Cacao and chocolate originated in Central America. The criollo-based hybrids of cacao are known globally as the “flavor beans,” generally considered the most complex and finest in the world. Chocolates made from these beans have amazing tastes.
In Nicaragua today, the very old varieties of cacao are being phased out in favor of the new high-yielding hybrids. Yet many older varieties bear quite decently, and at least one of these is resistant to the Moniliasis, their worst disease problem.
The greatest incentive for small farmers to save their old varieties of cacao trees is getting premium prices for their different, sorted out cacaos. Today the farmers of northern Nicaragua do not separate the various types of cacao but simply mix them together for fermentation and sale.