In Search of Origin with Chef Gustavo Sáez
Gustavo Sáez, República del Cacao's chef ally in Chile, visited the company's collection center in Vinces, Ecuador, where he learned about the entire production process of fine aroma cocoa, from harvesting on the farm to sun-drying, a story full of inspiration in the search for origin.
Chef Gustavo Sáez's experience at our Vinces Collection Center had to be quick, as he was flying back to Chile that same day in the afternoon, but this was not an impediment for it to be equally enriching and inspirational.
Their first stop was the "La Panchita" farm of República del Cacao's partner Dimas Isabel Carriel.
Here Chef Gustavo learned all about the cocoa harvesting process and the hands that have been taking care of this emblematic product for years. Together with our Vinces Project Coordinator, Carlos Zambrano, he walked and walked among the fine national aroma cocoa trees of this farm, asking questions, listening and learning, he even got to harvest a cocoa pod using the traditional "machete".
Then it was time to talk with the farmer Isabel, her farm was a small house in the middle of nature where nothing could be heard but the sound of birds singing and the gallop of a few horses. Isabel welcomed the whole team and offered different fruits harvested by herself, to taste them while she talked with Chef Gustavo and so each one exchanged experiences, inspiration and experiences. We could notice an expression of gratitude and happiness to receive Chef Gustavo and the República del Cacao team in his farm, and even more the excitement on our part to know the place and the hands where everything starts.
With the motivation of this enriching meeting, it was time for Chef Gustavo to visit the República del Cacao Collection Center. Here, he learned about the fermentation and sun-drying processes, both very important steps that the company's team in Vinces manages with the highest quality and excellence before sending the beans to the production factory in Quito.
Chef Gustavo learned about these processes from the first step, all about the temperature that the wooden boxes should have during fermentation, to the number of times the cocoa beans should be rocked in the sun per day. Finally, it was time to return to the daily routine, with one more unforgettable experience to add to our memories. Undoubtedly, Chef Gustavo's creations and his new projects will reflect in large part what was a day among cocoa cobs, a farm full of nature and family history, and the sun of Vinces.
Learn more about Chef Gustavo Sáez's experience in the following LINK.
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.