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.
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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 are planning on building what will be our center for cocoa processing; equipped with everything needed to process the cocoa from bean to bar, as well as an area dedicated to research, analysis, and storage.
Our goal in the future is to create a site where cocoa education/research is promoted through workshops, courses, and interaction with people passionate about the subject. We want to promote more high-quality cocoa farming and processing, in a sustainable and human rights-friendly way, creating a virtuous model that can be adapted by others in the future in Honduras and other places.