Bolivia EL CONDOR Central de Cooperativas El Ceibo

Story

Central de Cooperativas El Ceibo is an umbrella organization representing 12 grassroot cooperatives distributed throughout different cacao cultivation areas of Bolivia. Together with its sister organization PIAF (Program for the Implementation of Agroecology and Forestry), El Ceibo's objective is to improve its members' livelihoods by supporting them to improve their cacao production and yields and by creating added revenue through investments. El Ceibo operates a processing facility where a range of semi processed cacao products and high-quality chocolate are produced. Their chocolate bars and snacks are sold everywhere around the country and are appreciated and loved by several generations of Bolivianos. The cooperative also runs other business investments which help to generate additional income to its members. All employees at the central offices and the production facility of El Ceibo are family members of the associates. The organization not only creates job opportunities for its members, but it also keeps 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.

Harvest

April - September (main crop)

Genetics

About 9 genetic types of local Trinitario hybrids - these are distributed to farmer members through El Ceibo nurseries located in different regions.

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.

Flavour

Soft to medium body; red fruit, herbal, floral, nutty, woodsy.