Costa Rica Nahua Maleku
Login to see the prices.
Region and Country
San Carlos Plain, Northern Region of Costa Rica
Nahua is a Costa Rican company founded by Argentinian-German businessman Juan Pablo Buchert. He founded Nahua to further develop cacao in the north of Costa Rica and to support the smallholder farmers who live there. Juan Pablo commercializes cacao and produces chocolate for the national and international markets under the same brand name.
Cacao is sourced from select farmers in communities throughout the region. Through its Cacao Renovation Program, the company provides access to financing, technical training and social development programs to the participating farmers. Additionally, the Program focuses on preserving the environment by promoting sustainable farming practices, reforestation and the conservation of natural ecosystems. All the cacao collected s fully traceable back to each of the individual farmer. Want to know more about the social and environmental impact of Nahua’s Program? Check their sustainability reports here: http://nahuacacao.com/en/#our-beans
Perhaps you were also wondering what the name Maleku means. Maleku is a reference to the indigenous people who still inhabit the area, near the area of Guatuso. They are the smallest indigenous tribe in the country, with about 600 members currently living on their reserve. The rich culture of the Maleku includes many folklore tales about nature and the origin of animals and trees. Maleku folkore tells tales of the Caracche, small, one-meter high beings who were the first to harvest cacao. These beings, who inhabit the forest, stand on top of one another to reach the pods from the trees.
Main Crop: July – February; Mid-crop: March – June
Some of the farmers grow Trinitario hybrids that have been passed on for generations. Other farmers have introduced new Trinitarios hybrids and CATIE clones.
Post Harvesting Process
The beans are collected fresh and are centrally fermented and dried. Fermentation takes place in tiered wooden boxes and moved every two days from one box to another. The process lasts a total of 5 to 6 days, depending on the weather conditions and on the proportion of clones in the mix. Drying takes place on wooden beds inside solar tunnels.
Maleku cocoa beans are characterized by a multi-layerd character, with medium bitterness and acidity. Notes of caramel and yellow fruit accompanied by subtler earthy and coffee notes.