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ATEHUÀN,
EL SALVADOR
Vaicacao
PROFILE
El Salvador opens directly onto the Pacific Ocean, with a coastline stretching over 300 kilometers. Inland, fertile valleys connect the volcanic highlands to the sea, creating a mosaic of microclimates. In this setting lies Finca San Fernando—in the department of La Libertad—where the story of Atehuàn begins.
The very existence of this cacao arose from the friendship and support between Vaicacao’s founders and the owners of the finca. More than a product, Atehuàn embodies the strength of local partnerships and the empowering dynamics they can generate.
As part of Vaicacao’s Salvadoran cacao collection, Atehuàn highlights the richness and diversity of the country’s terroirs. Remarkably, these cacaos grow close to one another, yet each reveals its own character—proof of how collaboration, land, and tradition together shape unique expressions of cacao.
CACAO
PROFILES
Vaicacao
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TERROIR
Origin Country
El Salvador
Area / Department
Ateos, Sacacoyo / La Libertad
Farm & Post-Harvest Facilitator
Finca San Fernando
Harvest Year
2021
Beans Genetics ("variety")
Unknown (Mix of local trinitario acriollado)
CONTEXT & MAKING PROCESS
The beans for Atehuàn come from Finca San Fernando in Ateos. Originally dedicated to coffee, the farm diversified into cacao after Vaicacao’s co-founder, Juan-Ra, encouraged its owners to embrace the environmental and economic potential of this crop.
Today, a team of six farmers carefully tends the cacao trees, which grow among mahogany, cedar, and volador on the edges of the Cordillera del Bálsamo.
Post-harvest is handled directly on-site, with trained farmers mastering fermentation and drying to ensure quality.
These beans’ very existence stems from the trust and friendship between the farm’s owners and Vaicacao. Exported exclusively to Sardinia, they undergo the Italians’ minimalist making process.
MORPHOLOGY
SOLID
HUE – Light brown
SCENT – Tangy and spicy notes, cranberry, tiare flower, cinnamon
FORM – Blocks
BEVERAGE
HUE – Light brown
SCENT – Physalis, ghee, maple syrup
FOAM – Off-white
AROMATIC PROFILE
Vegetal
TASTING NOTES
TOP NOTES – Toasted and vegetal notes
HEART NOTES – Full-bodied black tea
BASE NOTES – Grapefruit
REMARKS
Atehuàn opens with a toasted, vegetal character that immediately sets a grounded, earthy tone. At its heart, it unfolds like a strong infusion of black tea—tannic, full-bodied, and drying, the kind that lingers at the back of the mouth.
As the flavors settle, a gentle bitterness rises, reminding that of grapefruit. Together, these layers create a profile that is both robust and restrained, revealing more depth with a touch of sweetness or a splash of plant-based milk.
EFFECT PROFILE
Grounding
OBSERVED STATES
PEACEFUL • FOCUSING • FLOWING
REMARKS
This cacao carries a gentle and steady presence. Its effect feels calming, almost like being held in a quiet bubble—softly detached from noise, yet grounded enough to remain attentive and active. The energy is balanced and stable, with no peaks or drops, simply flowing at its own rhythm.
It invites a state of relaxed focus, where details come forward and the pace slows down just enough to notice the small things. This cacao seems well-suited for a smooth morning ritual, for immersing oneself in a book, or for connecting with nature in a steady, contemplative way. Rather than pushing forward, Atehuàn lays down a peaceful ground on which the mind and body can gently unfold.
