The beans used for Lenca come exclusively from Hacienda La Carrera, one of El Salvador’s oldest cacao farms, located on the southeast Pacific coast near the mangroves of Jiquilisco Bay. Cacao has been grown here for over fifty years, though plantations were once abandoned during civil war and land reforms. Thanks to younger generations, the estate was revived and now produces some of the country’s finest beans.

The name Lenca, chosen by Elisa and Juan-Ra from Vaicacao, honors the indigenous people of the region, who have lived for centuries in close contact with neighboring Mesoamerican cultures and remain present today.

La Carrera’s cacao thrives alongside mango, coconut, plantain, and sugarcane, contributing to a rich agricultural mosaic. The farm is home to a distinctive acriollado hybrid, a local genetic evolution that brings unique flavors and effects.

Fermentation and drying are handled on-site by experienced farmers, ensuring consistent quality. Once dried, beans travel directly to Vaicacao’s manufactory, where they undergo a minimal, artisanal process—light roasting, winnowing, and slow stone-grinding. No conching or tempering is applied, allowing the cacao to remain as pure and potent as possible.