In search of Origin with Chef Gustavo Sáez
Gustavo Sáez, a chef partner of República del Cacao in Chile, visited the company’s collection center located in Vinces, Ecuador. There, he learned about the entire production process of fine aroma cacao, from harvesting on the farm to sun drying, in a story full of inspiration about the search for origin.
Chef Gustavo Sáez’s experience at our Collection Center in Vinces had to be quick, as he was departing for Chile later that same day. However, this did not hinder the richness and inspiration of his visit.
His first stop was at “La Panchita” farm, owned by República del Cacao’s allied farmer, Dimas Isabel Carriel.
Here, Chef Gustavo learned all about the cacao harvesting process and the hands that have cared for this emblematic product for years. Accompanied by our Projects Coordinator in Vinces, Carlos Zambrano, he walked among the trees of national fine aroma cacao on this farm, asking questions, listening, and learning. He even harvested a cacao pod using the traditional “machete”.
Then came the moment to converse with the farmer, Isabel. Her farm was a small house amidst nature where nothing could be heard but the sound of singing birds and the gallop of a few horses. Isabel welcomed the entire team and offered various fruits harvested by herself for tasting while chatting with Chef Gustavo. This allowed each of them to exchange experiences, inspiration, and stories. One could notice an expression of gratitude and happiness as Isabel welcomed Chef Gustavo and the team from República del Cacao to her farm, and even more so the excitement from our side upon discovering the place and the hands where everything begins.
With the motivation from this enriching encounter, it was time for Chef Gustavo to visit the República del Cacao’s Collection Center. Here, he learned about the fermentation and sun-drying processes, both crucial steps that the company’s team in Vinces handles with 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 from the temperature that the wooden boxes must maintain during fermentation to the number of times the cacao beans should be turned in the sun each day. Finally, it was time to return to daily routine, with another 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 cacao pods, a farm full of nature and family history, and the sun of Vinces.
Learn more about Chef Gustavo Sáez’s experience at the following LINK.