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Origin · Sustainability
San Martín cacao isn't just genetics. It's landscape. The citrus trees (orange, mandarin, lime, Tahiti lemon), banana, papaya and timber trees growing alongside cacao plants aren't accidental — they form an agroforestry system that gives the bean its unique floral and fruity notes.
Cacao, like coffee or wine grapes, expresses its environment in its flavor. In San Martín, Fundo Maranatha farmers grow cacao in agroforestry systems where citrus (orange, mandarin, lime, Tahiti lemon), banana, papaya and timber trees like capirona and aguaje grow in the same plot.
This isn't just sustainability — it's flavor engineering. Soil mycorrhizae transfer volatile compounds between roots. Partial shading extends pod maturation, concentrating sugars and aroma precursors. Nearby citrus trees contribute fine acidity and floral notes to the bean.
Compiled from comparative cupping studies (CQI, 2022) and specialist taster data. Relative values, not absolute.
Orange and mandarin. Their volatiles reach shared soil and express in the bean.
Ideal partial shade for cacao. Decomposing leaves enrich the soil.
Tropical fruit that coexists with cacao. Its flowers attract insects and its low canopy supports the understory.
Capirona (native hardwood) and aguaje (palm) form the upper canopy regulating temperature and humidity.
Their aromatic volatiles are shared via mycorrhizae and organic matter, contributing fine acidity to the bean.
Our beans, nibs and cacao paste come from agroforestry plots in San Martín. Every cup carries the fingerprint of this unique ecosystem.
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