In Comalcalco, Tabasco, where cocoa trees thrive in the humid air and from rich soil, two neighbouring farms are working toward a shared vision, and facing shared problems along the way.
At Finca Cacayo and Hacienda RC, farmers Lily and Viridiana approach their work with care, patience, and a deep understanding of the land. Growing cocoa takes time. Years of tending, waiting, and nurturing before the trees finally bear fruit. But even a successful harvest can be at risk without the right tools to protect the beans after they’re picked.
When we visited both farms, one challenge kept coming up: how do you dry cocoa beans properly when the weather is increasingly unpredictable? Post-harvest processing is crucial to preserving quality, and with heavy rains and fluctuating humidity, sun-drying has become a gamble.
These conversations led to the fruition of our second sustainability micro-project concept in Mexico: drying facilities to help safeguard Lily and Viridiana’s cocoa beans. The goal? To support their productivity, strengthen their climate resilience, and build on their commitment to sustainable farming.
What stood out most throughout the process was the way both farmers supported each other, offering advice, sharing experiences, and collaborating to make the most of the new facility. For us, it was a reminder that the strength of a micro-project lies not just in the infrastructure it provides, but in the relationships it helps grow.
The need for dry beans
Drying cocoa beans may sound like a straightforward part of the cocoa process, but it’s actually one of the most delicate stages. After harvesting and fermenting, beans need to be dried slowly and evenly. Ideally over the course of five to ten days. This step stabilises the bean, locking in the flavour and preventing spoilage.
When beans are dried too quickly or unevenly, they could develop mould, off-flavours, or excessive acidity. Inconsistent drying can even ruin an entire batch. For smallholder farms like Hacienda RC and Finca Cacayo, this is a big problem. It means lost income, wasted efforts, and missed opportunities to sell to premium chocolate makers.
Intense climate, unpredictable drying
In Tabasco, traditional open-air drying is still widely used. Farmers spread cacao beans out under the sun on raised beds to dry. But with rising temperatures and unpredictable rain, this once-predictable method is under strain.
At Hacienda RC, Viriana has seen firsthand how UV exposure has intensified so much that the beans can overdry. In early 2024, the heat and drought sparked raging wildfires that destroyed nearly 20 per cent of the farm’s land. These wildfires not only damage trees, but they devastate the ecosystem. With fewer trees, the loss of natural shade makes it even harder for Viri and her team to regulate the slow, even drying that quality cocoa requires.
Over at Finca Cacayo, a small organic farm led by Lily and her father, the issue is just as pressing. With drought one month and heavy rain the next, even the most carefully timed harvest is no longer possible. Without consistent airflow and stable temperatures, their bean quality is also at risk.
Micro-project: sharing trees, building roofs
While each farm follows its own path, their challenges overlap, and so did the solution. We spent time walking the land with both Lily and Viri, hearing their stories and learning what they hoped to achieve. One thing was clear: bean spoilage was becoming a serious issue, and something needed to change, fast.
That’s when the conversation turned to drying facilities. These simple structures help shield cacao beans from harsh sun and sudden downpours, allowing for slower, more consistent drying—crucial for quality and shelf life. Working together, we helped bring one to life on each farm.
At Hacienda RC, Viri repurposed old trees from non-productive parts of the land, replanting new ones in their place. That reclaimed wood then became the framework for the roofed drying space at Finca Cacayo. It was a circular solution, Hacienda RC gained a new income stream, and Lily got the materials she needed to protect her harvest. A real example of what’s possible when community comes first.
Better Dry, Better Cocoa
With drying infrastructure now in place, both farms are better equipped to improve the consistency and quality of their beans. Meaning more of their hard work can now make it to market.
Reliable drying means:
- Less waste, as fewer batches are lost to mould or poor fermentation.
- More stable incomes, especially for single-origin and fine-flavour cacao.
- A stronger foundation for experimenting with fermentation methods or new varieties in the future.
For Finca Cacayo and Hacienda RC, this drying upgrade is a turning point. One that helps them not only survive the impacts of climate change, but adapt and thrive.
Future Resilience
Climate resilience doesn’t happen in isolation. It grows in networks. Networks of trees, of ideas, and of people who care. To us, these drying structures aren’t just simple buildings, but tools for adaptation to the ever-changing environment. They help protect cocoa quality, reduce loss, and support the kind of farming that puts ecosystem health first.
Quality drying is the backbone of great cocoa and of the livelihoods it supports. When drying is consistent and reliable, farmers can protect their beans and make better cocoa.
We’re proud to stand alongside these two farms, helping build the infrastructure and knowledge they need to adapt to a changing climate and keep their cocoa thriving.
Stay tuned for more updates from our field partners and to watch the impact of these micro-projects unfold in real time.
Watch the journey behind the drying racks unfold in our latest micro-project documentary.
