Rafael Moisés Ochoa, a cacao producer from Varsovia Farm located on the coastal plains of La Libertad, El Salvador, has clinched a gold medal at the prestigious Cacao Excellence competition held in Amsterdam, Netherlands. Representing Central America and the Caribbean region, Ochoa stood out among the Best 50 in the 2023 edition of the competition.
The historic moment extended to another Salvadoran estate, Las Vegas Farm in San Vicente, securing a bronze, marking the first instance of a dual award for the nation in the four times it participated in the event.
The Cacao Excellence Awards, recognized as one of the world’s most prestigious accolades, commend outstanding cacao producers for the superior quality and diverse flavors of their cacao from across the globe, according to the organizing committee.
Last year, Ochoa claimed the third spot in a local competition, and the same sample was sent to Europe for the global contest, where it triumphed with gold from among 240 entries. In an interview with “Diario El Salvador,” the elated producer expressed gratitude, stating, “We have a young plantation, and we feel blessed by this recognition, motivating us to continue renewing and planting more cacao.”
Ochoa, currently in his second harvest, manages a 10-acre agroecological farm with around 5,000 cacao trees, surrounded by various fruit trees and shades enhancing the quality of his plantation. After being tasted, his cacao was distinguished as “fine aroma cacao.”
With a nursery boasting over 3,500 cacao trees for renewal and expansion, Ochoa envisions covering most of the 10-acre land with cacao, always shaded by fruit trees. The award-winning producer aims to surpass two tons in his second harvest, with the plantation capable of yielding an estimated six tons.
As part of their entrepreneurial strategy, the Ochoa family has ventured into the sale of chocolate bars and powder under the brand name “Cacao Moisés,” processed at the National Center for Agricultural Technology (Centa). Their objective is to offer high-quality chocolate while contributing to consumers’ health due to the natural properties of the seed. Varsovia Farm’s cacao is also sought after by entrepreneurs from Europe, Asia, and the Middle East.
In a bid to expand further, the family is finalizing details for obtaining organic certification and entering the markets of the United States and Europe with organic products. To achieve this, they have established a fermentation center equipped with batteries composed of seven mineral salts necessary for optimal plant development.
Varsovia Farm provides permanent employment to eight locals for maintenance purposes, while the surplus fruit, including banana, coconut, mango, papaya, and guava, is sold at lower prices to small traders, ensuring they gain better profits from their sales. The Ochoa family’s commitment to quality and sustainability positions Varsovia Farm as a beacon of success in the global cacao industry.