HEIRLOOM CACAO PRESERVATION FUND
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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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      • GUATEMALA
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      • COLOMBIA
      • MADAGASCAR
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  • Get Involved
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    • Ed Seguine Bursary Sponsorship
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    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • HCP Producer Guide to Flavor and Quality Evaluation
    • 2025 USDA-ARS Cacao Stakeholder Research Workshop
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
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  • 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
    • HCP Producer Guide to Flavor and Quality Evaluation
    • 2025 USDA-ARS Cacao Stakeholder Research Workshop
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press

Quantum Cacao

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Coto Brus, Costa Rica
Provided by Daniel O’Doherty, Cacao Services Inc. with Jim Carouba & the Terciopelo Farmers
​
HCP Designee #6
Designated 2015

​Bursary Sponsor:
​ Tony Caputo’s Market & Deli
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Discover Heirloom Designated Cacao Farming in Costa Rica

Quantum Cacao is nestled in the lush, un-touched forests of the San Vito Chocolate Farm on 67 acres of land. The cacao thrives in rich soil, nourished by natural springs and shaded by towering, ancient trees in an ecosystem where heirloom cacao trees, tropical fruits, and wildlife flourish together.

The cacao is sourced exclusively from the San Vito Chocolate Farm, where 19 acres of mature cacao trees produce up to 13,000 pounds of heirloom-quality beans each year. 
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Andrew Sealy is an internationally recognized yoga teacher, connection catalyst, and the founder of the Quantum Cacao Project. His teachings on Compassionate Self Love and Infinite Positive Potential inspire global audiences, empowering individuals to embrace sustainable growth and creative evolution. Through Yoga and Mindful Living, Andrew exemplifies progressive leadership, fostering collective growth with authenticity, integrity, and a commitment to creating a more beautiful and evolved world.

He entrusts his team of experts, and dedicated farm specialist, Giovanni, to manage the cacao and activities.
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Giovanni has been the heart of San Vito Chocolate Farm, formerly Finca Terciopelo, for over 40 years. He carefully tends to the 19 acres of cacao trees and the rich diversity of the forest, using traditional, sustainable farming methods passed down through generations. With a deep respect for the earth, Giovanni’s dedication ensures that Quantum Cacao is made with the utmost care, from farm to chocolate bar..
  • GENETIC PROFILE
  • PRODUCTION NOTES
  • TASTING PANEL NOTES
  • HOW TO BUY
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USDA Genetic Profile for HCP #6 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:

120°C x 25 min
81 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
Quantum Cacao

Buy Chocolate
Buy heirloom beans
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