Nestled between the impressive presence of Mombacho Volcano and adjacent to Lake Nicaragua (Lago Cocibolca) is the principal cacao orchard of Argencove situated on Finca Rio Grande.
We have journeyed throughout Nicaragua to identify areas of unique flavor and genetics. The outcome is what has been planted in our orchard.
We believe that a balanced ecological environment will provide a fruitful outcome for our cacao orchard. This approach encompasses an agroforestry process that allows for a succession of shade species which also contributes to the nutritional requirements of the cacao via nitrogen fixation from the atmosphere.
In designing the Argencove orchard we measured values of pollination, agroforestry, and communal nutrition.
With attention to detail through nourishment, shade management, and architectural pruning we can allow the full potential of the plant to be realized.
We believe that a balanced ecological environment will provide a fruitful outcome for our cacao orchard. This approach encompasses an agroforestry process that allows for a succession of shade species which also contributes to the nutritional requirements of the cacao via nitrogen fixation from the atmosphere.
Selection, Design, Nurturing, Sustainability.
Harvesting
We harvest ripe cacao pods from October to July of each year. Great care must be taken to open the pods to extract the beans shortly after the harvesting. A clock is ticking from the moment you cut the cacao pod from the tree.
Grading
Once the cacao pod is opened we can identify the quality of the cacao bean in the form of ‘wet mass’. This is one of the most important quality control points and can affect the fermentation time and end flavor of the cacao and chocolate. Pictured is an example of premium quality wet mass.
Fermenting
The chemical composition of the cacao beans changes over the process which can be visually identified over the days, verified by pH, and tracked via temperature changes within the timber boxes.
Drying
Once optimal fermentation has been achieved our cacao is then transferred onto drying racks where it is gently sun-dried over the first few days. The fermentation process is still actually taking place during the initial stages of drying. Thus it is important to allow for this complete process as it can impact the final flavor of the cacao.
Warehousing
Through our warehouse registry, we ensure full and clear traceability between the beans and the source allowing us to reproduce flavor profiles that our customers enjoy. Our cacao is stored according to industry practices.