HEIRLOOM CACAO PRESERVATION FUND
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    • What is Heirloom Cacao?
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    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
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  • HCP in Action
    • Excellence on the Ground >
      • MEXICO
      • GUATEMALA
      • PERU
      • COLOMBIA
      • MADAGASCAR
    • Action Blog
    • EVENTS
    • Annual Reports
  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
    • Chocolate Saves the World
    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press
  • About Us
    • About HCP
    • How HCP Works
    • What is Heirloom Cacao?
    • Leadership
    • Meet Our Partners
    • FAQs
  • Our Heirloom Farmers
    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
    • Apply to the HCP
  • HCP in Action
    • Excellence on the Ground >
      • MEXICO
      • GUATEMALA
      • PERU
      • COLOMBIA
      • MADAGASCAR
    • Action Blog
    • EVENTS
    • Annual Reports
  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
    • Chocolate Saves the World
    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press
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Discover Heirloom Designated Cacao Farming in the Philippines

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The Puentespina’s  venture into cacao growing started in 2003 when founders, Roberto and Charita Puentespina, leased a cacao farm in Malagos, Baguio District, Davao City. A farmer at heart, Charita Puentespina rehabilitated the trees and soon after harvested the cacao pods. She now operates a 24-hectare cacao farm in Malagos and employs around 80 in-house farmers both in Malagos and on cacao farms outside of the Malagos area. (These are farmers whose passion is farming but unfortunately do not have their own lands to till). The Puentespinas also built a training facility on the farm to teach farmers good cacao growing practices.  They provide farm inputs & run an Extension Service to those who need further assistance.​
  • GENETIC PROFILE
  • PRODUCTION NOTES
  • TASTING PANEL NOTES
  • HOW TO BUY
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USDA Genetic Profile for HCP #16 Cacao

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Production Notes

The following roasting conditions were followed in preparing the liquor and chocolate samples for the tasting panel analysis:

118°C x 27 min
60 beans per 100g


​ISCQF Protocol for Roasting Cocoa Beans, time from -2°C from set point
​
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Buy Chocolate and Source Cacao from Puentespina Farms

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