Premium cacao

Cacao’s aromas are varied and possess infinite nuances. Like wine grapes, there are many varieties of cacao, each with its own distinct aroma. At La Amistad, we plant around 30 different select varieties of fine Trinitario cacao.

We genuinely believe that a healthy ecosystem is essential for producing quality cacao. Cacao trees are delicate, and they do best when grown in natural proximity to other fruit trees and native woods, with ideal proportions of light and shade. At Finca La Amistad, we practice companion farming to protect the rich diversity of the region. It’s how we ensure that we will be able to produce our outstandingly aromatic cacao in the future.

From harvest to drying

La Amistad manages and oversees all process steps. Each step requires utmost care, especially in the fermentation and drying processes, because this is where the cacao develops its rich flavor. We harvest the cacao fruit in the traditional way. Our experienced workers pick the ripened fruits by hand, and then cut them open with machetes after harvesting. The cocoa beans embedded in the pulp are collected and immediately brought to the fermentation building.

Cooperation with local farmers

Many of our neighbors maintain small cacao farms. We offer our cacao seedlings to around 50 “productores asociados”, maintaining a cooperative exchange with them, primarily on tree care and harvesting. We then buy their cacao fruits at a fair price, drying and fermenting the cocoa beans here under our own name. This proven and painstaking processing ensures that our cocoa ranks superior to the regional average, thus making La Amistad a hub of quality for regional independent cacao farmers.

Our buyers

We maintain close business relations with customers who share in our vision of quality and sustainability. A small percentage of our cacao is used to make our “On Farm Chocolate” right here in our own chocolate factory.
For sales, contact: simon.brugger@finca-amistad.com
Partner: MAX FELCHLIN AG