Our cocoa farm, located in the private natural reserve Hacienda Tara (25-30 minute drive from the La Mesa International Airport), is made out of +1800 cocoa trees (1.7 hectares approximately).
Originally, the trees were planted to meet one of the requirements from the ICF, in order to get the private reserve certification. The method (Sistema agroforestal) and species used were selected, recommended, and applied with the help of the FHIA.
We are currently building our fermentation and drying installations, a building where we hope to soon be able to set up workshops and make other products like chocolate, all from our own cocoa pods.
Want to visit us? Are you interested in hosting workshops or attending one with us? Click here!
Three different types of clones were selected, based on the recommendation made by the same institution, for their fine flavor and aroma. The farm is already 5 years old but so far, the fruit has not been processed and has been left mostly to animal consumption. The first challenge we ran into was knowing the current state of the plantation and understanding its management.
We have built our cacao processing building, which we hope will become a chocolate school in the future.
Thanks to the collaboration with Chelsea Southart, a US artist, our building has also become the basis of a work, the VeGa Prism. Do you want to know more about this project? Click here!