HCP Designee #8
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Municipios de La Dalia, El Cua, Bocay departamento de Jinotega, Nicaragua
Provided by Ingemann Fine Cocoa Designated 2016 |
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Discover Heirloom Designated Cacao Farming in Nicaragua
Nicalizo® is a single variety produced by Ingemann Fine Cocoa in Nicaragua. Its pods are characterized by its red color that facilitates producers to classify and separate Nicalizo® at harvest time and hence ensure flavor consistency. Nicalizo® was the number 8th cocoa to be Heirloom Cacao designated and the first from Nicaragua.
Nicalizo® producers are located in the communities of La Dalia and El Cua in the northern Nicaragua. They are particularly small (less than 2-3 Ha on average), they are owners of the lands they produce in and the agricultural management that they give to the plantation is conventional (Traditional agricultural methods). Nicalizo® producers have diversified their family production between coffee, basic grains such as rice and beans, and cocoa, however, Nicalizo® cocoa cultivation represents 50% of their economic income.
Ingemann collection at farm gate and processing
Due to the small size and vast number of producers, Ingemann makes bi-weekly trips to the plantations to collect the cocoa in wet-mass at each farm gate. This way the producer doesn’t have to deal with the risk and the cost of post-harvest, and can focus on the efficient management of their plantation.
Collection at farm gate also enables Ingemann to control fermentation from the very beginning, hence controlling the flavor development of the beans. The wet-mass is processed in a centralized facility where the post-harvest (fermentation + drying & sorting + quality control) can be entirely controlled to ensure quality and consistency over time.
Click here for email contact. Info@ingemann.com.ni
Nicalizo® producers are located in the communities of La Dalia and El Cua in the northern Nicaragua. They are particularly small (less than 2-3 Ha on average), they are owners of the lands they produce in and the agricultural management that they give to the plantation is conventional (Traditional agricultural methods). Nicalizo® producers have diversified their family production between coffee, basic grains such as rice and beans, and cocoa, however, Nicalizo® cocoa cultivation represents 50% of their economic income.
Ingemann collection at farm gate and processing
Due to the small size and vast number of producers, Ingemann makes bi-weekly trips to the plantations to collect the cocoa in wet-mass at each farm gate. This way the producer doesn’t have to deal with the risk and the cost of post-harvest, and can focus on the efficient management of their plantation.
Collection at farm gate also enables Ingemann to control fermentation from the very beginning, hence controlling the flavor development of the beans. The wet-mass is processed in a centralized facility where the post-harvest (fermentation + drying & sorting + quality control) can be entirely controlled to ensure quality and consistency over time.
Click here for email contact. Info@ingemann.com.ni
Meet Some of the Nicalizo® Farmers
Alvaro Molinares Zeledon,
El Cua, Bocaycito 
Giovanny Zamora,
La Dalia, Comaraca La Tronca 
Omar Herrera Fonseca,
La Dalia, Comarca La Tronca |
Dayvi Jair Rodriguez,
La Dalia, Comaraca La Tronca 
Jose Ángel Cruz,
La Dalia, Comaraca La Tronca 
Pedro Jacinto Herrera,
La Dalia, Comarca La Tronca |
Enoc Margarito Mairena,
La Dalia, Comaraca La Tronca 
Mariana Centeno,
El Cua, El Golfo 
Vicente Rodriguez,
La Dalia, Comarca La Tronca |
Francisco Ramon Rivera,
El Cua, Abisinia, Guapinol 
Mariana Centeno,
El Cua, La Chata 
Wilmer Amaya,
La Dalia, Comarca La Tronca |
USDA Genetic Profile for HCP #8 Cacao
Tasting Panel Notes
Nicaraguan chocolate made from Heirloom designated farms
Chocolate-makers using this Nicalizo variety of beans include
