Nicaragua Cosecha Partners Dario Organic


Prices upon request

Product description

Cosecha Partners is considered a pioneer in developing regenerative agricultural supply chains in organic crops like chia, coffee, macadamia and cacao in Nicaragua. They have been reaching out and partnering with small holder producers from rural communities who want to commit to organic agriculture but who can’t access any type of support mechanisms to improve their livelihoods. To date, Cosecha has benefitted more than 1,500 smallholder farmers and generated over $2.5 million in increased household income.

Net weight 49 kg
Weight N/A

Central America & The Caribbean




Jinotega and Matagalpa


500gr Sample, 49kg Bags

Cocoa type


Flavour Profile

Browned Fruit, Cacao, Caramel/Panela

Region and Country

Waslala, RAAN, La Dalia, Matagalpa, Nicaragua


Cosecha Partners works with smallholder farmers to promote perennial agroforestry systems in cacao, macadamia and coffee. These systems integrate tropical tree species, including timber and fruit trees, with cacao, macadamia, coffee and other understory crops. By protecting trees and diversifying their production, smallholder farmers can increase their household income over the short and medium-term. In addition, sustainable timber production allows farmers to build a long-term savings plan. Through Cosecha Partners, farmers have access to credit, organic inputs and to genetic materials produced in community-led clonal gardens. They also receive training and technical assistance on sustainable and regenerative agricultural practices. Cosecha’s team of agronomists work alongside participating farmers throughout the year to ensure quality, productivity, and continuous improvement. Darío is one of the three premium fine flavour types specially selected by Cosecha Partners for its flavour characteristics.


October - December (main harvest) April - June (mid-crop)


Local Trinitario varieties

Post Harvesting Process

The wet mass is placed in fermentation boxes on the same day as it is collected. After 5 or 6 days, with turns every 24 hours for 4 days. The beans are then dried in the sun each day for longer periods of time until they reach a maximum of 8% humidity.


Dark body; sweet biscuity notes with notes of ripe plums, prunes, sultanas, oak wood, slight cinnamon, peanuts and a hint of flowers.

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