PISA is a central fermentary in Haiti led by women. PISA provides smallholder farmers access to the specialty cacao market by purchasing wet cacao, centrally fermenting it, and selling it at a higher price for its higher quality.
Haiti has a perfect climate and terrain for the production of cacao, and shares the island of Hispaniola with the Dominican Republic, which is well known for extensive organic cacao cultivation. The island has faced significant deforestation in recent decades, and the Haitian practice of growing cacao in biodiverse “Creole gardens” offers a critical opportunity to support reforestation and preservation. Cacao in Haiti is often intercropped with coconut, plantain, mango, palms, root crops, and a wide variety of other plants. Producers in PISA’s network cultivate an average of 1.1 hectares of cacao, which may be spread across multiple smaller plots in different locations.
Description of the fermentary is from Uncommon Cacao who imports the cacao and forms the direct trade relationship.
This is a cocoa forward bar with notes of caramel and toasted rye bread.
Ingredients: organic cacao beans from PISA in Haiti, organic cane sugar, less than 1% organic cocoa butter.
vegan
PISA is a central fermentary in Haiti led by women. PISA provides smallholder farmers access to the specialty cacao market by purchasing wet cacao, centrally fermenting it, and selling it at a higher price for its higher quality.
Haiti has a perfect climate and terrain for the production of cacao, and shares the island of Hispaniola with the Dominican Republic, which is well known for extensive organic cacao cultivation. The island has faced significant deforestation in recent decades, and the Haitian practice of growing cacao in biodiverse “Creole gardens” offers a critical opportunity to support reforestation and preservation. Cacao in Haiti is often intercropped with coconut, plantain, mango, palms, root crops, and a wide variety of other plants. Producers in PISA’s network cultivate an average of 1.1 hectares of cacao, which may be spread across multiple smaller plots in different locations.
Description of the fermentary is from Uncommon Cacao who imports the cacao and forms the direct trade relationship.
This is a cocoa forward bar with notes of caramel and toasted rye bread.
Ingredients: organic cacao beans from PISA in Haiti, organic cane sugar, less than 1% organic cocoa butter.
vegan
