In Search of the Origin with Chef Gustavo Sáez
Gustavo Sáez, a chef allied with República del Cacao in Chile, visited the company's collection center in Vinces, Ecuador. There, he learned about the entire fine aroma cocoa production process, from harvesting on the farm to sun-drying, a story full of inspiration through the search for origin.
Chef Gustavo Sáez's experience at our Collection Center in Vinces was supposed to be quick, as his flight back to Chile was that same afternoon. However, this did not prevent it from being just as enriching and inspirational.
Their first stop was “La Panchita” farm, owned by Dimas Isabel Carriel, a farmer allied with República del Cacao.
Here, Chef Gustavo learned everything related to the cocoa harvesting process and the hands that have cared for this emblematic product for years. Together with our Vinces Project Coordinator, Carlos Zambrano, he walked and delved among the national fine aroma cocoa trees on this farm, asking questions, listening, and learning. He even harvested a cocoa pod using the traditional “machete.”.
Later, 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 various fruits harvested by herself for them to try while conversing with Chef Gustavo. This way, they each exchanged experiences, inspiration, and stories. One could notice an expression of gratitude and happiness upon receiving Chef Gustavo and the República del Cacao team on her farm, and even more emotion on our part to get to know the place and the hands where everything begins.
With the motivation of this enriching encounter, 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 handles with the utmost quality and excellence before sending the beans to the production factory in Quito.
Chef Gustavo learned about these processes from the very first step, everything about the temperature wooden boxes should have during fermentation, to the number of times the cocoa beans need to be stirred in the sun daily. Finally, the time came to return to the daily routine, with another unforgettable experience to add to our memories. Undoubtedly, Chef Gustavo's creations and his new projects will greatly reflect what a day among cocoa pods, a farm full of nature and family history, and the sun of Vinces was like.
Learn more about Chef Gustavo Sáez's experience in the following LINK.