FARM TO BAR
The vast majority of the world’s chocolate is manufactured by companies that are located far from the origin of the raw cacao. In fact, most chocolate makers never even meet the distant farmers who grow and ferment the cacao beans. This disconnect leaves chocolate makers vulnerable to inconsistencies or poor techniques in farming practices, fermentation processes, and storage and shipping challenges. The flavors of the final chocolate can be disappointing and with few options for corrective action.
Zaguate Chocolate is committed to using the principles of permaculture farming and integrated food forest practices to produce high quality cacao while protecting wildlife resources, soil condition, and ecosystem function. Farm managers are trained and certified in the principles of permaculture farming. Our dedicated orchard caretakers have grown up with a working history of native cacao and bring a local, pragmatic voice to the process cacao farming.