Give Back to farmers
Springs Cacao was named in a moment of astonishment. We were standing there, in a valley covered with a lush variety of trees: coffee, zapotillos, bananas, and many others. An agroforestry dream. By our side, Juan, grandfather in the family, told us there are 4 springs there, embedded in the delicious curves of this mountain jungle, at 400 m of altitude facing the Pacific coast. But there is more than one step to a true astonishment. Moments later-- we couldn't believe what we heard-- Juan was explaining that he remained organic because he never had enough money to buy the fertilizers that are suggested as a norm of success in that region. Synchronistic epiphany.
Meet your farmers!
"Your cacao is the best we’ve tried in a while,” we told him, “we will help you share this treasure to the world”. His smile underlined our joy: magic happened. Springs cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of “Las Victorias” where it grows. Also because it’s genomic lineage was preserved from industrial hybridization.
Genetics : Local and regional criollo hybrids.
Flavor profile :
Intense bitterness, creamy, earthy, notes of coffee.
Fermentation : Fermented 9 days in wooden box with banana leaves.
Type of environnement : Mountain side, semi wild, fruit forests, valleys, springs.
Specificities : Abundance of springs. Proximity with coffee trees.
Région : SuchitepequezOwnership : 2 parcels owned by 1 family. Managed by another family.
Workers : 15 to 20 works hired for harvest season and maintenance, paid 250Q/day.
The farm is divided in several areas and gathers 78 cuerdas in total. Most of it is surrounded by semi wild fruit forests, covering the abrupt little valleys tearing the surrounding landscape.
There grows coffee, bananas, mangos, avocados, breadfruit, Kaymito, cane, zapotioll, palo banco.
The land counts 4 springs and several rivers, especially in the rainy seasons.
It is divided between 3 valleys.
The lands of Springs are owned by Juan, father of 7. Juan still manages the harvest and maintenance of the land. But his Son Cheyo and his friend Byron do most of the work. They hire about 15-20 workers in harvest season (paid 250/day and 125/half day) to help them with the heavy work on the farm.
Byron and his family, his wife Dora and their 2 children, take care of the fermenting and drying of the beans from their home in Patulul, a close by little town. Byron also makes his own artisan Cacao paste and sells it in the streets of San Marcos to diversify his activities. He also works with cheese and honey farmers.
Thank you Spring Farm!
Make a Donation
Give Back to farmer is an opportunity to value and recognize the hard work of farming communities. This donation will go into a community project co-created with Spring Origin farmers to support a social or environmental cause in the community. At the end of each year, we will be meeting the farmers with the total donation to decide the project to be funded.