Cacao Bisiesto is a boutique cacao company founded on leap year (bisiesto) day, February 29, and based in La Dalia, Nicaragua. We offer premium cacao beans for bean-to-bar or artisan chocolate producers.
With years of professional experience in agronomy, ecotourism, coffee, and cacao, Cacao Bisiesto founders
José Enrique Herrera and Gifford Laube have developed respectful relationships with local cacao growers by
Cacao Bisiesto supplies the critically important steps of rigorously supervised fermentation and drying to remove acidity and bitterness and supply richness and body to the final product.
Cacao Bisiesto provides direct, efficient, and personal communication with clients. Shipping is arranged through air freight or ship containers.
With years of professional experience in agronomy, ecotourism, coffee, and cacao, Cacao Bisiesto founders
José Enrique Herrera and Gifford Laube have developed respectful relationships with local cacao growers by
- offering higher than world-market prices for their crops
- assisting in making cacao a primary product on their farms
- teaching tree management.
Cacao Bisiesto supplies the critically important steps of rigorously supervised fermentation and drying to remove acidity and bitterness and supply richness and body to the final product.
Cacao Bisiesto provides direct, efficient, and personal communication with clients. Shipping is arranged through air freight or ship containers.
