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El Salvador · Usulután

Dark Chocolate

Cacahuatl Cooperative
63g  ·  2 ingredients: cacao & sugar  ·  Premier Cru
Available to purchase individually at lechocolatdesiles.com
The Discovery
The name the cooperative chose for themselves tells you everything: Cacahuatl — the original Nahuatl word from which the modern word 'cacao' descends. These sixteen farmers understood what they were growing before I arrived. My job was simply to listen.

El Salvador is one of the smallest cacao-producing countries in the Americas. That scarcity is part of the story — but it is not the most important part. What drew me to the Cacahuatl cooperative was the deliberateness of what they had built: eight men and eight women running a small operation with an outsized commitment to quality. Sixteen people. One extraordinary bean.

What Premier Cru Means
Selected for taste before purchase
El Salvador produces very little cacao relative to its neighbours. That alone does not make it special. What makes the Cacahuatl beans special is what emerged when I tasted them: an earthy, layered complexity that is genuinely rare in Central American chocolate. Premier Cru means I did not buy these beans because they were available. I bought them because, after tasting, I could not justify buying anything else.
Tasting Notes

The Cacahuatl bar is the most grounded in the LCDI collection — deeply earthy, with a nutty richness and waves of dried tropical fruit underneath. It rewards slow eating. This is not a chocolate that reveals itself immediately.

Roasted earth
Walnut
Dried mango
Slow finish
The Cooperative

Sixteen members. Eight men, eight women. The Cacahuatl cooperative operates in La Paz, one of the few Salvadoran regions with the microclimate conditions necessary for fine-flavour cacao. Their output is small enough that most of the world has never tasted what they produce.

El Salvador

Origin

16

Cooperative members

2

Ingredients

1 of 5

Collection origins

What's In It

Cacao. Sugar. Nothing else. The flavour of this bar is entirely the flavour of these beans — grown by sixteen people in one of the least-known cacao regions on the continent, selected because they were the best I tasted.

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