Bolivia Central de Cooperativas El Ceibo


Prices upon request

Product description

Nine cooperatives founded El Ceibo in 1971 as a second level cooperative and since then, it has grown to include more than 47 cooperatives that represent over 1300 producer families from the different cacao production areas in Bolivia. The organization is run by family members of the associates and oversees not only the technical support of the farms and the production of predominantly organic cacao, but also the manufacture of semi-processed products and chocolate. El Ceibo and all of its proud members are linked by their cacao heritage and their commitment to producing top quality cacao and chocolate.

Net weight 65 kg
Weight N/A

500gr Sample, 65kg Bag


South America




Alto Beni


Fairtrade, Organic

Production Model

Cooperative or Association

Fermentation Process

Centrally Fermented

Flavour Profile

Acidity, Cacao, Floral, Fresh Fruit, Spice, Vegetal


In Bolivia, cacao is found naturally in the forests of Beni, Cochabamba and northern La Paz. The government fostered cacao cultivation after the 1960's and introduced new varieties and hybrids to improve productivity Central de Cooperativas El Ceibo is a second level cooperative, founded in 1977 by 12 grassroot cooperatives. El Ceibo brings together more than 1300 smallholder cacao producers distributed though the different cacao cultivation regions of the country. The organization was formed to ultimately improve the livelihoods of its associates. El Ceibo's Program for implementation of Agro Ecology and Forestry - PIAF - supports the cacao farmers in the field to improve the cultivation of cacao  in agroforestry plantation systems.  Their cacao grows along fruit crops, medicinal plants and timber. Currently, it’s leading the way as an example of entrepreneurship to other cooperatives in Bolivia and beyond. El Ceibo operates a cacao and chocolate processing facility in El Alto, one of the highest major cities in the world. "Chocolates El Ceibo" offers an assortment of high quality chocolate and chocolate snacks, drinks and sweets which are known and loved by the local market. The cooperative also runs other business investments which help to generate additional income to its members. By involving younger generations in the management and operation of its different business branches, El Ceibo is committed to engaging youth in the cooperatives to guarantee succession.


April - September (main crop)


The original cocoa varieties were mainly criollos, nativos and silvestres. In the Alto Beni region, over time this native cocoa was replaced with foreign, more productive varieties. The hybrid varieties gained popularity with the arrival of new farming settlements in the Upper Beni region in the early sixties. Via a nursery, about 9 genetic types of local breeds are divided over the plantations.

Post Harvesting Process

Various protocols have been developed fit to the genetic varieties. The fermentation period for native Bolivia Criollos range from 3 to 4 days, whereas the hybrids need 7 to 9 days depending on weather and other external factors. The beans are fermented in wooden crates, which have small holes in the bottom to facilitate the outflow of cocoa pulp. During fermentation the beans are turned every 48 hours for 3 times, and every 24 hours after that. After fermentation, the beans are dried until a humidity of 7.5% is reached. During the drying period, the beans are raked up 4-5 times a day to realize uniform quality.


Medium body;  flowery begin notes develop into pineapple and red fruit and finish with nuts (almond/hazelnut) and wood (tropical wood).

Suggested alternatives: