Cacao: Rich Soil, Richer Taste
El Salvador Cacao:Pure Origin, Bold Flavor
From the fertile volcanic soils of El Salvador comes one of the finest cacao varieties in the world—100% Salvadoran, rich in history, flavor, and potential. Our cacao is cultivated by dedicated farmers using traditional methods, harvested with care, and processed to preserve its bold aroma and deep chocolate notes.
Whether used for artisan chocolate bars, gourmet baking, or premium exports, Salvadoran cacao offers exceptional quality from bean to bar. Available in raw form, nibs, or as rich, pure paste, our cacao meets international standards and is ideal for both specialty chocolatiers and bulk importers.
At Tropical Agro, we proudly support sustainable farming and fair trade, bringing to market a cacao that not only tastes extraordinary but also tells the story of a resilient land and its passionate people.
Cacao-Product Specifications
Product Name:
Salvadoran Cacao (Theobroma cacao) – Fresh Pods, Beans, Nibs, or Paste
Varieties Available:
– Trinitario and Criollo-dominant hybrids
– Cultivated by smallholder farmers in volcanic soils of El Salvador
Origin:
Ahuachapán, Sonsonate, La Libertad, and surrounding regions
Available Formats:
1. Fresh Cacao Pods
– Hand-harvested at peak ripeness
– Average size: 15–20 cm long
– Color: Yellow, red, or purple depending on variety
– Contains 30–40 wet cacao beans and sweet mucilage
– Available for culinary, educational, and specialty uses
– Packed in ventilated boxes for export by air
2. Dried Cacao Beans
– Fermented (5–7 days) and sun-dried
– Ready for roasting or grinding
– Moisture content ≤7.5%
– Packed in 25 kg jute bags
3. Cacao Nibs
– Roasted and crushed beans
– Crunchy texture, deep chocolate flavor
– Available in vacuum-sealed 10 kg bags
4. Cacao Paste (Liquor)
– Pure, ground roasted nibs with no additives
– Smooth, rich, and ideal for chocolate production
Flavor Profile:
– Fruity and floral notes with hints of panela, tropical fruit, and light acidity
– Low bitterness, highly aromatic
– Excellent for fine chocolate and gourmet preparations
Packaging Options:
– Fresh Pods: Air-freight cartons (custom weight)
– Beans: 25 kg jute bags
– Nibs/Paste: 10 kg vacuum bags or bulk on request
Shelf Life:
– Fresh Pods: 5–7 days (air freight only)
– Beans: 12–18 months in dry storage
– Nibs/Paste: 12 months at ≤18°C
Certifications:
– FSMA-Compliant Facility
– Farm-to-export traceability
– Organic available upon request (lot-based)
Logistics:
– Exported via air (pods) and sea (dry formats)
– Temperature and moisture-controlled shipping available
Minimum Order:
– Fresh Pods: 100 units (air freight only)
– Dried formats: 1 pallet or 1 MT for wholesale pricing
Applications:
– Bean-to-bar chocolate
– Artisanal cacao drinks
– Gourmet desserts and confectionery
– Educational or culinary use of fresh pods
