The chocolate profile and the fruity notes of cherries, blueberries and orange of V’vaya are enhanced by a touch of fleur de sel. Notes of herbs and spices enrich the aromatic profile. V’vaya is the “summer” version of cocoa (with the V of Verano or summer in Spanish). The fruitiness and tannins are more pronounced, as the beans are dried during the dry season.
It is produced in Nicaragua by smallholders along the Rio Las Bayas in remote areas with no roads or efficient transport systems, forcing them to transport their produce on foot or on the back of mules. Most farming families own around 10 hectares of land, of which 1 or 2 hectares are planted with cocoa trees. Being able to sell their beans at high prices on the international specialty market is an important source of income.
The Cacaonica cooperative is an organization with 280 active members, all small cocoa producers in 40 communities.
The organization focuses on training in agricultural practices and rigorous post-harvest protocols. The purchase of the beans is pre-financed so that the farmers have an income between two harvests. V’vaya organic cocoa is certified under the Small Producers Program, a fair trade label that places producers at the heart of its organization.