Handmade by Coco Caravan in Stroud.
In the verdant Alto Beni region of Bolivia, over 1,200 smallholder farmers unite under El Ceibo—a trailblazing cooperative established in 1977. Formed from twelve grassroots groups, El Ceibo has become a leader in organic cacao cultivation, striving to uplift its members’ livelihoods while safeguarding Bolivia’s agroforestry heritage. In partnership with the Programme for Implementation of Agro Ecology and Forestry (PIAF), the cooperative fosters sustainable farming practices, where cacao is grown in harmony with fruit trees, timber, and medicinal plants.
Alto Beni, once home to native cacao varieties like criollo, nativo, and silvestre, experienced a wave of hybrid introductions in the 1960s, selected for their productivity. Today, nine local genetic strains are cultivated through an organized nursery system. After harvest, each cacao variety undergoes a fermentation process tailored to its characteristics—native criollos ferment for 3 to 4 days, while hybrids require 7 to 9. The beans are fermented in wooden boxes, turned regularly, and dried to exactly 7.5% humidity to ensure uniform quality.
The result is a cacao of striking complexity: floral aromas give way to lively pineapple and red fruit flavors, finishing with notes of almond, hazelnut, and a subtle touch of tropical wood. It’s a vivid reflection of Alto Beni’s biodiversity and the dedication of its farmers.