Cacao Beans

Cacao has a deep-rooted history in Nicaragua, dating back to pre-Columbian times when indigenous tribes considered it a sacred gift from the gods and even used the beans as currency. Nicaragua is recognized globally for its high-quality, fine-flavor cacao, which thrives in the country's rich volcanic soil and humid climate. The tradition of cultivating cacao has been revitalized in recent years, with small-scale farmers producing some of the world's best organic beans, celebrated for their complex fruity and floral notes.

While cacao is the base for chocolate, in Nicaragua, it is equally famous for its use in traditional beverages. The beans are roasted, peeled, and ground to create the base for drinks like Tiste and the national beverage, Pinolillo. Unlike processed chocolate, the cacao used in these preparations often retains a rustic, gritty texture and an intense, earthy flavor. It is a cultural symbol of hospitality and tradition, often served in a 'jicara' (a cup made from the fruit of the calabash tree) to guests and family members alike.