Beans for Masaya are cultivated and harvested by smallholder farmers who belong to the cooperative La Campesina. More than 400 farms across 37 rural communities in Matagalpa contribute to the cooperative, which has become a reference point in Nicaragua for fine cacao over the past two decades.

La Campesina purchases freshly harvested—still enveloped in the fruit’s flesh— “wet” beans from its members through 10 decentralized collection centers. These beans are then brought to the cooperative’s post-harvest facility for fermentation and drying, ensuring consistent quality. Beyond cacao, La Campesina also supports farmers through agricultural training and technical assistance, strengthening both livelihoods and local stewardship.

Once dried, the beans are shipped to Vaicacao’s manufactory in Sardinia, Italy, where they undergo a minimalist, artisanal process: light roasting, winnowing, and slow stone-grinding. This gentle approach preserves cacao’s natural compounds, keeps flavors vibrant, and delivers a pure, textured paste that solidifies into cubes — ready to be prepared as a nourishing cacao drink.